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Chicken Fajita with Lettuce Cup Wraps

Good for dietary types:

White Meat

Download the print version here

Prep Time:

10 minutes

Cook Time:

20 minutes

Difficulty level:

Easy

Serves: 

4

Nutrition

Sodium:

204.1mg

Calories:

460 kcal

Protein

46.5g

Potassium:

978.6mg

Fibre:

5.3g

Carbohydrates:

11.3g

Fat:

23.2g

Saturated Fats:

7.3g

Polyunsaturated Fats:

1.3g

Monounsaturated Fats:

6.2g

Sugar:

6.2g

Vitamin A:

29.3%

Vitamin C:

208.9%

Calcium:

6.8%

Iron:

19.4%

About the Recipe

A great mid week meal with a kick. Packed with smoky, spicy chicken, perfect for those trying to cut down on carbs (or calories) and still stay full, while keeping your protein levels high.

Especially good for a post workout meal, replenishing your muscles with 46.5g of protein per portion.

If you can't find manchego cheese, it can easily be replaced with cheddar or left out completely.

The lettuce cups can always be replaced with wraps for a Friday night treat and if you can spare the extra calories.

Ingredients

  • 1 Large onion

  • 1 Green pepper

  • 1 Red pepper

  • 1 Yellow pepper

  • 3-4 cloves of garlic

  • 1 tsp of chipotle sauce

  • 1/2 teaspoon of cumin

  • 1/2 a teaspoon paprika

  • 1/2 a teaspoon of chilli powder (optional)

  • Salt and pepper

  • 800g of chicken thighs meat (skinless, boneless)

  • 1 tbsp of olive oil

To serve

  • A whole lettuce (either romaine or iceburg)

  • 2 tbsp of sour cream

  • 1 avocado

  • Fresh tomatoes chopped small

  • Coriander leaves

  • 50g Spanish Manchego cheese (or cheddar)

Preparation

Steps


  1. Slice the onions and peppers and leave aside. Cut the chicken into strips and coat with the chipotle and salt and pepper. (This can be done ahead and left in the fridge to marinate)

  2. Heat the olive oil in a pan and add the sliced onions, peppers and cook for a around 5 minutes before then adding the spices and garlic. Cook for around 10-15 minutes or until cooked through.

  3. Meanwhile, Break off the lettuce leaves and set aside. Smash up the avocado, chop the tomatoes small and grate the cheese.

  4. When the chicken has cooked, divide the chicken between the cups along with the peppers, then cover with sour cream, avocado, tomatoes and cheese. Wrap and serve.

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