Chicken fajitas with avocado
A Mexican favourite, this one combines black beans and homemade tortillas to make it a little better for you - still a family favourite though with chilli, paprika, cheese, avocado and sour cream 🙂
Ingredients
- 1 1/2 cups wholewheat flour
- 1/2 cups white flour
- 1/4 tsp baking powder
- 4 tbsp rapeseed oil (extra virgin)
- 1/4 tsp salt
- 2/3 cup warm water
- 2 medium red onion (peeled and sliced across)
- 2 red pepper (deseeded and sliced long)
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp pepper
- 250 ml tomato passata
- 1 can black beans
- 200 g chicken
- 80 g cheese (grated)
- 1 avocado
- 150 ml sour cream (optional)
- 80 g lettuce
Instructions
- In a large mixing bowl, combine the flours, baking powder, 3 tbsp oil and salt.
- Add the water in slowly, until it makes a rough dough. You may need more water.
- Knead with your hands in the bowl for about 2 minutes.
- Let the dough rest for 20 mins (a good time to chop the peppers and onions).
- Dust your rolling pin and surface with flour. Divide the dough into 8 balls.
- Roll each ball out into a thin circle.
- Heat a frying pan over a medium heat (it needs to be quite hot).
- Heat the remaining oil in a saucepan and saute the onions for 5 mins.
- Whilst the onions and are cooking, cook the tortillas one at a time in the hot frying pan, for 1-2 mins on the first side (until they bubble and are golden). Flip and cook the other side for 30 seconds or until golden. Repeat for all 8, putting them to the side under a cloth to keep warm.
- Meanwhile, add the peppers to the onion and fry for another 5 mins or until both are turning soft.
- Add the spices (chilli powder, cumin, paprika, garlic powder and pepper). Fry for 1 min and add the passata.
- Once the onions and peppers are as soft as you like them, add the black beans and chicken to warm through. (If the mix gets a bit dry and starts sticking, add a couple of tbsp water).
- Serve each tortilla with 1/8 of the mix, cheese, sour cream, avocado and lettuce wrapped up inside.
Notes
Prep Tips:
If cheese is your favourite part bit of fajitas, you can swap your sour cream for more cheese and vice versa.
Use mild or hot chilli powder depending on your tolerance to spice (this recipe is not very spicy).
If the wraps come out too hard, you may have rolled them too thin, try and roll them a little thicker next time, or try adding a little more liquid to the mix.
You can use ready bought wraps to save about 15-20 mins of cooking time, but try to get the wholemeal ones at least.
Health Tips:
Go easy on the cheese in this recipe as the avocado and sour cream are also adding fats.
This recipe is pretty high in calories, but low in GL, so it shoudl provide a long, slow release of energy - probably not the best dinner to eat just before bed and not one to follow with a pudding!
Homemade wraps means you avoid all sorts of chemicals and use 5 ingredients rather than 20!
Eco Tips:
We've swapped some chicken out for black beans to reduce our meat consumption here.
If you can, make your own wraps to remove the unrecyclable packaging that comes with tortilla wraps.
NUTRITION: Amount and (% RDA)
Calories: 776kcal (39%)Carbohydrates: 81g (27%)Protein: 27g (54%)Fat: 41g (63%)Saturated Fat: 12g (75%)Trans Fat: 1gCholesterol: 59mg (20%)Sodium: 358mg (16%)Potassium: 1304mg (37%)Fiber: 18g (75%)Sugar: 10g (11%)Vitamin A: 3029IU (61%)Vitamin B1: 1mg (67%)Vitamin B2: 1mg (59%)Vitamin B3: 8mg (40%)Vitamin B5: 2mg (20%)Vitamin B6: 1mg (50%)Vitamin B12: 1µg (17%)Vitamin C: 95mg (115%)Vitamin D: 1µg (7%)Vitamin E: 7mg (47%)Vitamin K: 34µg (32%)Calcium: 268mg (27%)Copper: 1mg (50%)Folate: 242µg (61%)Iron: 6mg (33%)Manganese: 3mg (150%)Magnesium: 170mg (43%)Phosphorus: 540mg (54%)Selenium: 42µg (60%)Zinc: 4mg (27%)
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