Flatbreads with cheesy fajita chicken
Recipe for indulgent, gooey flatbreads topped with fajita chicken, melted cheese and bang bang chilli sauce.
Servings 4 people
Calories 661kcal
Ingredients
- 600 g chicken breast, cut into strips
- 1 lime
- 3 tbsp fajita seasoning - click here for the recipe (or 1 sachet)
- 1 onion, sliced into strips
- 3 peppers, cut into strips
- 1 handful flat-leaf parsley, chopped
- 4 flatbreads
- 200 g mozzarella or cheddar, grated
- Oil
- Salt and freshly ground pepper
Bang bang chilli sauce
- 100 ml mayonnaise
- 1/2 lime, juice of
- 2 tbsp sweet chilli sauce (Thai-style)
- 1 tbsp parsley, finely chopped - dried or fresh
- 1-2 tsp hot chilli sauce
- 1 tsp honey
To serve - optional extras
- Salsa
- Guacamole
- Crème fraîche
- Fresh salad
- Pickled jalapeños
Instructions
- Toss the chicken strips with a little oil, the juice of a lime and the fajita seasoning. Season with salt and freshly ground pepper as well.
- Heat a frying pan and fry the chicken in a splash of oil until lightly browned.
- Add the onion and toss it with the chicken, then add the pepper strips. Let everything fry together for about 5 minutes, then stir in the parsley. Season to taste with salt and freshly ground pepper.
- Spread half the cheese over the 4 flatbreads, then top with the fajita chicken and vegetables. Scatter the remaining cheese over the top and bake in a preheated conventional oven (top and bottom heat) at 200°C for about 10 minutes, or until the cheese has melted.
- Meanwhile, stir together the ingredients for the chilli sauce.
- Before serving, top the flatbreads with the chilli sauce and any other accompaniments you like - and a sprinkling of chopped parsley.
Nutrition
Calories: 661kcal | Carbohydrates: 38g | Protein: 48g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 968mg | Potassium: 880mg | Fiber: 3g | Sugar: 10g | Vitamin A: 917IU | Vitamin C: 84mg | Calcium: 321mg | Iron: 2mg