A twist on your standard fajitas with even bolder flavours.
Sticky BBQ goodness, tender veggies, and a creamy kick that ties it all together.
Prep: 5-10 minutes | Cook: 3 hours high, 6-7 hours low | Serves 4 | Freeze (chicken only)
Ingredients:
- 120g (41/4oz) low-fat-Cheddar
- 100g (31/2oz) iceberg lettuce, sliced
- 4 tortilla wraps
For the honey-BBQ chicken
- 1 red (bell) pepper, sliced
- 1 yellow (bell) pepper, sliced
- 1 green (bell) pepper, sliced
- 1 onion, finely diced
- 450g (1lb) chicken breast, sliced
- 21/2 tbsp fajita seasoning
- 60g (2oz) BBQ sauce
- 1 tbsp honey
- 1 chicken stock cube
For the chipotle mayo
- 4 tbsp low-fat mayonnaise
- 1 heaped tsp chipotle paste
- good squeeze of lime juice
- pinch of salt
Method:
- Add all ingredients for the honey-BBQ chicken to the slow cooker and mix to combine. Cook on high for 3 hours or on low for 6-7 hours. Sprinkle over the cheese, then cover with the lid and cook for 5 minutes to melt.
- Meanwhile, to make the chipotle mayo, simply mix all the ingredients in a bowl with 2 tablespoons cold water to loosen.
- To serve, divide the chicken mixture and lettuce between the tortilla wraps, and serve with a dollop of chipotle mayo.
|
KCAL |
CARBS |
PROTEIN |
FAT |
|
573 |
44G |
38G |
14G |
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