All Recipes

Chicken Fajita Lettuce Boats

4
£1.68 Per Portion
25M

Ingredients

  • 600g boneless chicken thighs (£3.19)
  • 1 red onion, thinly sliced (£0.75/3)=(0.25)
  • 600g frozen mixed peppers (£0.87)
  • 250g cherry tomatoes, halved (£0.49)
  • 1 large romaine lettuce, washed (£0.60)
  • 1 lime, cut into wedges (£0.25)
  • 4 tbsp sour cream (£0.69)
  • Bunch of fresh coriander (£0.39)

Cupboard Essentials

  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ oregano
  • 1 tbsp olive oil
  • Salt

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Method

1. Pour the olive oil into a large frying pan/saucepan on a high heat. Wait for oil to heat before adding the chicken thighs, spread across the pan so that the pieces all make contact to the bottom. After this, refrain from touching them for around 5 minutes to get some nice browning.

2. After this time, use a spatula to move the thighs around and add the sliced onions with a pinch of salt. Fry for around two minutes before reducing the heat and adding the spices. Fry for a further minute.

3. Add the frozen mixed peppers and increase the heat again. As they are frozen this will bring down the heat of the pan significantly so it might take a while to get back to that sizzling point. Fry for around 10 minutes, until all the liquids released from the frozen peppers have evaporated and the peppers & chicken have fully cooked.

4. Assemble your lettuce fajita by layering around 3 leaves (largest on the outside, medium, then smallest on the inside). Add some of your smokey chicken mix, then some sour cream, cherry tomatoes, fresh coriander and a squeeze of lime. For that added kick, add a sprinkle of chilli flakes.

Step By Step

1

Pour the olive oil into a large frying pan/saucepan on a high heat. Wait for oil to heat before adding the chicken thighs, spread across the pan so that the pieces all make contact to the bottom. After this, refrain from touching them for around 5 minutes to get some nice browning.

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