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Sheet Pan Chicken-Style Strip Fajitas

CategoryDifficultyBeginner
Prep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients
 2 tsp chili flakes
 1 ½ tsp ground cumin
 1 tsp ground paprika
 ½ tsp ground coriander
 Salt and freshly ground black pepper
 1 red pepper
 1 green pepper
 1 yellow pepper
 1 red onion
 2 cloves garlic, crushed
 2 avocados
 Handful coriander
 3 tbsp olive oil
 2 tbsp fresh lime juice
 8 small flour tortillas
 4 fresh limes for garnish
 Vegan mayo

Method

Method
1

Pre-heat oven to 180°C and spray a baking sheet with non-stick cooking spray.

2

In a small bowl, mix together chilli powder, cumin, paprika, coriander, 1 ½ tsp salt and ½ tsp pepper and set aside.

3

Cut peppers length ways and slice onions. Spread peppers out into colour strips on the pan, leaving enough space for a strip of Fry’s Chicken-Style Strips.

4

Sprinkle sliced onion over the top of the ingredients. Top with garlic and seasoning and drizzle with olive oil.

5

Roast the veggies in pre-heated oven for 15 minutes.

6

Once everything is cooked, mix the colourful layers together, and make a space in the corner to add the tortillas wrapped in tin foil.

7

Pop back in the oven for another 5 minutes for the tortillas to warm through.

8

Squeeze fresh lime juice over the sheet pan. Sprinkle over the fresh coriander and season with more salt to taste.

9

Assemble the wraps, top with guacamole, a spoonful of vegan mayo, coriander and enjoy!

Recipe in collaboration with Foodies of SA

Ingredients

Ingredients
 2 tsp chili flakes
 1 ½ tsp ground cumin
 1 tsp ground paprika
 ½ tsp ground coriander
 Salt and freshly ground black pepper
 1 red pepper
 1 green pepper
 1 yellow pepper
 1 red onion
 2 cloves garlic, crushed
 2 avocados
 Handful coriander
 3 tbsp olive oil
 2 tbsp fresh lime juice
 8 small flour tortillas
 4 fresh limes for garnish
 Vegan mayo

Directions

Method
1

Pre-heat oven to 180°C and spray a baking sheet with non-stick cooking spray.

2

In a small bowl, mix together chilli powder, cumin, paprika, coriander, 1 ½ tsp salt and ½ tsp pepper and set aside.

3

Cut peppers length ways and slice onions. Spread peppers out into colour strips on the pan, leaving enough space for a strip of Fry’s Chicken-Style Strips.

4

Sprinkle sliced onion over the top of the ingredients. Top with garlic and seasoning and drizzle with olive oil.

5

Roast the veggies in pre-heated oven for 15 minutes.

6

Once everything is cooked, mix the colourful layers together, and make a space in the corner to add the tortillas wrapped in tin foil.

7

Pop back in the oven for another 5 minutes for the tortillas to warm through.

8

Squeeze fresh lime juice over the sheet pan. Sprinkle over the fresh coriander and season with more salt to taste.

9

Assemble the wraps, top with guacamole, a spoonful of vegan mayo, coriander and enjoy!

Recipe in collaboration with Foodies of SA
Sheet Pan Chicken-Style Strip Fajitas
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