Chicken fajitas with avocado & Caesar dressing

The recipe Chicken fajitas with avocado & Caesar dressing could satisfy your Mexican craving in approximately 40 minutes. This recipe serves 4 and costs $2.7 per serving. One portion of this dish contains around 32g of protein, 46g of fat, and a total of 716 calories. It is a good option if you're following a dairy free diet. 32 people have tried and liked this recipe. A mixture of ground coriander, flour tortillas, chilli powder, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a reasonably priced main course. It is brought to you by BBC Good Food. With a spoonacular score of 93%, this dish is spectacular. Similar recipes include Caesar Avocado Dressing, Avocado “caesar” Dressing, and Chicken Caesar Salad with Garlic Croutons {and Light Caesar Dressing}.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Slice the chicken on a boardwith a sharp knife, then put in alarge bowl. Grate in the lime zestand squeeze in the juice. Crushthe garlic, then add to the chickenwith the ground coriander, chillipowder (if using) and seasoningto taste. Stir well, cover, then chilluntil ready to cook. You could dothis the night before.On a clean chopping board,and using a clean knife cut theavocado into quarters. Ease thequarters away from the stone,then peel off the skin. Slice orchop the flesh. Thinly slice thelettuce. Halve the pepper, removeseeds and stalk, then slice or chopthe flesh.Chop the fresh coriander, then stirit into the chicken. Heat the oil ina wok or large frying pan. Addthe pepper, then stir, continuously,over a high heat for 2 mins. This iscalled stir-frying. Add the chicken,then stir-fry over a high heat for5 mins until the chicken is cooked.Heat a large, dry frying panuntil hot, then add the tortillas oneat a time to heat and brown a little.Turn them over with tongs so thatboth sides are warmed.Take a warm tortilla andspread with some Caesardressing. Add some lettuceand avocado, then some of thechicken and pepper mixtureand a little more Caesar dressingif you like.Fold in the sides of thetortilla, then carefully roll upso that the filling is completelyenclosed. Alternatively, put thedishes of the salad, chickenand tortillas on the table forthe family to make up their own.

 

Step by step:

1. Slice the chicken on a boardwith a sharp knife, then put in alarge bowl. Grate in the lime zestand squeeze in the juice. Crushthe garlic, then add to the chickenwith the ground coriander, chillipowder (if using) and seasoningto taste. Stir well, cover, then chilluntil ready to cook. You could dothis the night before.On a clean chopping board,and using a clean knife cut theavocado into quarters. Ease thequarters away from the stone,then peel off the skin. Slice orchop the flesh. Thinly slice thelettuce. Halve the pepper, removeseeds and stalk, then slice or chopthe flesh.Chop the fresh coriander, then stirit into the chicken.

2. Heat the oil ina wok or large frying pan.

3. Addthe pepper, then stir, continuously,over a high heat for 2 mins. This iscalled stir-frying.

4. Add the chicken,then stir-fry over a high heat for5 mins until the chicken is cooked.

5. Heat a large, dry frying panuntil hot, then add the tortillas oneat a time to heat and brown a little.Turn them over with tongs so thatboth sides are warmed.Take a warm tortilla andspread with some Caesardressing.

6. Add some lettuceand avocado, then some of thechicken and pepper mixtureand a little more Caesar dressingif you like.Fold in the sides of thetortilla, then carefully roll upso that the filling is completelyenclosed. Alternatively, put thedishes of the salad, chickenand tortillas on the table forthe family to make up their own.

Nutrition Information:

covered percent of daily need