Sunday, September 5, 2010

Chicken Fajitas wrapped in Tortillas

Bored of the normal roti, daal and chaawal at had to think of something not too much out of the genre of food liked by all at home, but a wrap is definitely acceptable....

[Serves 4]
Chicken - 4 skinless breasts
Maple syrup/ Honey - 3tbs
Red wine vinegar - 1tbs
Garlic - 5-6pods crushed
Red Peppers - 2 de-seeded and cut into 1inch strips
Oregano dried - 2tsp
Red Chilli Flakes - 1-2tsp
Olive oil - 3tbs plus extra for drizzling.

Place the oil, maple syrup, vinegar, garlic, oregano, pepper flakes, salt and pepper to taste into a large bowl. Shallow dish and mix together. Slice the chicken into1inch strips and toss into the marinade. Mix well to coat. Cover and chill in the refrigerator for 2-3 hours turning occasionally. Heat a pan until hot. Lift the chicken strips from the marinade with a slotted spoon, lay on the pan and cook on medium- high flame for 3-4minutes until cooked through. Remove the chicken to a serving plat and keep warm. Add the peppers, skin down to the pan and cook for 2minutes on each side. Transfer to serving plate. Place the chicken and peppers into a wrap, along with a salsa to dip and enjoy.


[Makes 12]
Plain flour - 350gms
Salt  - 1tsp
Baking powder - 1/2tsp
Shortening - 75gms
Hot water - 75gms

Sift the flour and baking powder into a large bowl. Add the shortening and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Add enough water to form a soft dough. Turn out the dough onto a lightly floured surface and knead until smooth. Divide the dough into 12 pieces and shape into a ball. Cover with a clean towel and let it rest for 15minutes. Roll out each ball keeping the remainder dough covered. Heat griddle or pan over a high heat for a minute and cook the tortillas for 1-2minutes on each side, or lightly browned in places and puffed up. Serve warm.


  1. Do you have recipe for veggie filling also? I would love to try that.


  2. Its so colorful !! love the presentation !!


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