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Mini chicken fajitas

 


Method 1

Ingredients

2 tbsp sunflower oil

2 skinless chicken breasts

cut into 1.5cm/1/2in chunks

1 red pepper

deseeded and cut into 1.5cm/1/2in chunks

1 yellow pepper

deseeded and cut into 1.5cm/1/2in chunks

1 tsp ground cumin

1 tsp ground coriander

¼ tsp hot chilli powder

227g can chopped tomatoes

2 tbsp chipotle paste

4 spring onions

trimmed and thinly sliced

large pack coriander

leaves chopped

3 large flour tortillas

75g ready-grated mozzarella

For the guacamole dip

1 ripe avocado

stoned and peeled

juice 1 large lime

1 garlic clove

crushed

2 heaped tbsp finely chopped coriander

You will need

36 cocktail sticks

step 1

Heat the oil in a large, non-stick frying pan or wok and stir-fry the chicken and peppers for 2 mins. Sprinkle over the spices and cook for 30 secs more, stirring. Tip the tomatoes into the pan and stir in the chipotle paste. Simmer for 5 mins or until the sauce is thick and glossy, stirring regularly. Stir in the spring onions and coriander, cook for 1 min more, then remove from the heat and leave to cool.

step 2

Cut the tortillas into quarters, then cut each quarter into three pieces, so you have 36 triangles. Place 1 tsp of the chicken mixture and a little cheese at the widest end of a triangle. Roll the pointed end of the triangle around the filling and secure with a cocktail stick. Place on a baking tray lined with baking parchment. Fill and roll the other triangles. Cover with cling film and chill for up to 8 hrs until ready to reheat.

step 3

To make the dip, mash all the ingredients in a bowl until almost smooth. Cover the surface of the dip with cling film and chill for up to 24 hrs.

step 4

When ready to serve, heat oven to 200C/180C fan/gas 6. Uncover the fajitas and bake for 6-8 mins or until hot throughout. Serve with the guacamole.

RECIPE TIPS

TO FREEZE

Open-freeze the uncooked canapés on a baking parchment-lined baking tray until solid, then transfer to a freezer-proof container, interleaving with baking parchment. Cover tightly with a lid and freeze for up to 2 weeks. Put the guacamole dip in a small, lidded container, cover the surface with cling film and freeze. Thaw at room temperature for about 1 hr, mix in a little water and stir well before serving. Cook the fajitas from frozen for 10 mins or until piping hot throughout.

Method 2

🌮 Mini Chicken Fajitas

⏱️ Ready in: 30 minutes

Serves: 4 (as a main) or 8+ (as party bites)

Makes: ~12 mini fajitas

🛒 Ingredients:

For the chicken filling:

2 chicken breasts (or ~300g thighs), thinly sliced

1 tbsp olive oil

1 tsp smoked paprika

1 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp chili powder or flakes (optional)

Juice of 1/2 lime

Salt & pepper to taste

Vegetables:

1 red bell pepper, thinly sliced

1 yellow or green bell pepper, thinly sliced

1 small red onion, thinly sliced

Extra oil, for cooking

To serve:

12 mini tortillas (or cut small rounds from standard tortillas using a cutter or glass)

Sour cream or Greek yogurt

Guacamole or sliced avocado

Salsa or chopped tomatoes


Fresh coriander (cilantro), chopped

Grated cheese (optional)

Lime wedges

🔪 Method:

1. Marinate the chicken:

In a bowl, combine sliced chicken with olive oil, spices, lime juice, and salt & pepper.

Let sit for at least 10 minutes (or up to overnight in the fridge).

2. Cook the chicken & veg:

Heat a large pan over medium-high heat.

Sauté the chicken for about 6–8 minutes, until cooked through and golden.

Remove and set aside.

In the same pan, add a little more oil and cook the peppers and onions for 5–6 minutes, until soft and slightly charred. Return the chicken to the pan and toss together.

3. Warm the tortillas:

Warm mini tortillas in a dry pan, microwave, or oven wrapped in foil.

4. Assemble the mini fajitas:

Spoon a little chicken and veg mixture onto each tortilla.

Top with sour cream, salsa, guacamole, cheese, and fresh coriander as desired.

Finish with a squeeze of lime.

🧁 Party Tip:

Serve assembled on a platter with toothpicks for easy picking

OR

Let guests build their own from a mini fajita bar



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