Leftover roast chicken fajitas
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
You don’t need a kit to make these tasty fajitas using leftover roast chicken and store cupboard spices.
Watch the video for three ways to use up leftover roast chicken. Get the Chinese chicken and sweetcorn noodle soup recipe here or find the chicken and mustard hotpot recipe here.
Each serving provides 364 kcal, 27g protein, 34g carbohydrate (of which 5.8g sugars), 11g fat (of which 3.2g saturates), 8.9g fibre and 1.1g salt.
By Priya Tew
From Eat Well for Less?
Ingredients
- 1 tsp vegetable oil
- 4 spring onions, finely sliced
- 1 red pepper, seeds removed, finely sliced
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 125g/4½oz leftover roast chicken (breast meat, if possible)
- 2 wholemeal wraps
- 1 tbsp roughly chopped fresh coriander
- 1 lime, halved
- 25g/1oz reduced fat soured cream
- salt and freshly ground black pepper
Method
Heat the oil in a frying pan over a medium heat and stir fry the spring onions and pepper for 1 minute, until just softening.
Add the ground cumin and smoked paprika, season with salt and pepper and stir fry for another minute. Stir in the chicken, then cook for 3–4 minutes, until the chicken is coated and heated through.
Heat the wraps according to packet instructions and place a wrap on each plate. Top with the chicken and vegetables, scatter the coriander over the top and finish with a squeeze of lime. Dollop the soured cream on top and roll up before eating.
