Salsa chicken fajita stacks

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 25 mins

Ingredients

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500g lean chicken breast, cut in strips
1 ½ teaspoons ground cumin
1 ½ teaspoons paprika
1 teaspoon cayenne pepper
olive spray oil
1 red capsicum, cut in strips
1 yellow capsicum, cut in strips
1 red onion, cut in strips
4 large extra-light tortillas
300g jar salsa
1 small ripe avocado
fresh coriandercilantroX, to garnish (optional)

Instructions

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1 Place chicken in a bowl. Mix cumin, paprika and cayenne together and use to coat chicken.

2 Heat a non-stick pan or griddle until hot and spray with oil. Cook chicken until evenly golden. Remove and keep warm.

3 Spray pan with a little more oil and cook capsicums and onion until softened. Return chicken to pan and heat through.

4 Warm tortillas and cut each into 3 even pieces. Make stacks by layering tortillas with salsa, spicy chicken, vegetables and chopped avocado. Garnish with coriander (if using). Serve with a mixed green salad.

Nutrition Info (per serve)

Calories 437 cal

Kilojoules 1830 kJ

Protein 34 g

Total fat 20 g

Saturated fat 5 g

Carbohydrates 30 g

Sugar 7 g

Dietary fibre 6 g

Sodium 210 mg

Calcium 60 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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