Chicken Fajitas with Salsa (Ultimate Diabetes Cookbook)

3.8/5 rating (5 votes)
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 10 mins
  • Difficulty: Very Easy
  • Print:
Chicken Fajitas with Salsa (Ultimate Diabetes Cookbook)
 
diabetes uk approved

Everyone loves a fajita: here’s a fast and easy version that’s lighter on the calories. 

 

Nutritional Information

  Medium Low Low Low
  LOW fat LOW sat fat LOW sugars MED salt

per 100g

2.5g

0.6g

1.8g

0.3g

Ingredients

  • 4 skinless, boneless chicken breasts or thighs (about 100g each) any fat removed and cut into thin strips
  • 1 tsp smoked paprika
  • 1 tsp Cajun spice mix
  • 2 tsp rapeseed oil
  • 2 small red onions, halved and thinly sliced
  • 1 large yellow or orange pepper, deseeded and cut into strips
  • 4 small multi grain or wholemeal tortillas
  • For the Salsa
  • 2 ripe tomatoes
  • 1 spring onion, trimmed
  • 1 small fresh red chilli, deseeded
  • Small bunch of fresh coriander, leaves only
  • 1-2 tsp lemon juice

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Method

  • Put the chicken into a small polythene food bag with the spices and shake to coat all over.
  • Heat the oil in a frying pan, add the chicken strips and sauté over a medium heat for 5 minutes, stirring occasionally.
  • Add the red onions and peppers and sauté for a further 5 minutes until the chicken is cooked through, stirring occasionally.

  • Meanwhile, to make the salsa, wash and finely chop the tomatoes, spring onion, red chilli and coriander leaves, then mix together with the lemon juice to taste in a small bowl.
  • Wrap the tortillas in clingfilm and warm in the microwave for about 1 minute until soft and piping hot.
  • Divide the warm chicken fajita mix between the wraps and then spoon over a little salsa.
  • Roll up each tortilla and cut in half, then serve with any remaining salsa spooned alongside

Phil's Tips

Without the skin on, chicken is a lean source of protein and the darker leg meat is rich in minerals such as iron, selenium and zinc.

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