Shredded Chicken Fajitas
with tomato salsa and aioli
Ingredients
320 grams
Chicken Breast
2 sachet(s)
Ketchup
(Contains Celery)
1 sachet(s)
Ground Cumin
1 sachet(s)
Aioli
(Contains Egg, Mustard)
50 grams
Grated Cheese
(Contains Milk)
2 unit(s)
Tomato
1 unit(s)
Onion
1 unit(s)
Carrot
8 unit(s)
Tortilla
(Contains Wheat)
1 unit(s)
Lime
5 grams
Coriander
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7 to warm the tortilla.
Bring a large pot of salted water to the boil for the chicken. Once boiling, lower the heat to medium-high, add the chicken and some cracked pepper to the liquid and cover with a lid. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
TIP: You can also warm the tortilla in a pan if you prefer!
Simmer until the chicken is cooked, 12-15 mins, stirring halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, remove the pot from the heat and transfer the chicken to a bowl. Use two forks to shred the chicken as finely as you can.
Meanwhile, halve, peel and chop the onion into small pieces. Cut the tomato into 1cm chunks. Cut the lime into quarters. Mix the tomato and onion together with a drizzle of oil and the juice of half the lime quarters. Season to taste with salt and pepper.
Trim then grate the carrot (no need to peel). Roughly chop the coriander (stalks and all). Mix the carrot and coriander and season to taste with salt and pepper. Pop the tortillas into the oven to warm, 1-2 mins.
Add the ketchup, cumin and aoili to the chicken. Toss to completely coat the chicken. Season to taste with salt and pepper.
Serve the shredded chicken, salsa, cheese and carrot in different bowls so everyone can assemble their fajitas at the table. Squeeze some lime juice over each fajita before digging in!
