Recipe

Solo: Chicken & Bean Fajita

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Solo: Chicken & Bean Fajita

Toasted tortilla wraps filled with refried beans and shredded chicken. Topped with salsa, sriracha and fresh coriander.




Ingredients to serve 1

  • 1 x chicken breast
  • ½ tbsp x sriracha
  • ⅛ cup x boiling water (for the refried beans)
  • ⅛ tsp x ground cumin
  • 3g x fresh coriander – discard stalks
  • ½ clove x garlic – peel, grate finely & chop
  • ¼ tin x red kidney beans – drain & rinse
  • ¼ x lime
  • 2 x tortilla wraps
  • ¼ x onion – chop finely
  • 1 x radish – slice thinly
  • ¼ sachet x tomato paste
  • ¼ x tomato – dice (½ cm)
  • ⅛ tsp x chilli powder (optional)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • cling film (form your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Lime: Using the fine side of a box grater, grate the peel of the lime to create zest. Then cut in half and juice. Set aside.

Step 3

Chicken: Place the chicken breast between two sheets of cling film and bash with a full wine bottle or rolling pin to flatten (1cm). Scatter chicken on both sides with freshly ground salt and pepper. Place a large frying pan on a medium-high heat with a drizzle of olive oil and add the chicken. Cook for 3 minutes on each side until nicely browned and cooked through. Remove from the pan, place on a plate and shred (pull apart) the meat using 2 forks.

Step 4

Refried beans: Place a large frying pan on a medium-high heat with a drizzle of olive oil and cook the onion with a little salt for 5 minutes. Add the garlic, cumin, chilli powder (optional), red kidney beans and tomato paste and cook for 1 minute. Add the boiling water (check quantity above). Use the back of a spoon or a potato masher to roughly mash the kidney beans while they cook. Cook until the sauce thickens – about 4-5 minutes. Season to taste with salt and pepper.

Step 5

Salsa: Mix together the tomatoes, radishes, lime zest and juice, a drizzle of olive oil and salt and pepper.

Step 6

Wraps: Toast the wraps in a dry pan on a medium heat for about 30 seconds per side.

Step 7

Serve by spreading some refried beans over the wraps and top with some shredded chicken, salsa, sriracha and fresh coriander.