I love serving fajitas in this way – cook everything up and then throw it on one huge platter so that everyone can dig in and help themselves. It’s also a great way to get a few veggies in (even though it feels more like fast food!)
It’s a great idea to make extra and save some for a fajita salad bowl the next day. A drizzle of sour cream and a few salad leaves and you’l have a lunch to make your colleagues jealous!
A cast iron griddle like this one (<– affiliate link) is really useful for this recipe – use it for grilling the flatbreads, chicken, peppers and onions to give a slightly smoky-charred flavor.
If you haven’t got one, then a frying pan will still do the job nicely.
If Chris and the kids have had a long day at the office or at school, I know this dinner is guaranteed to perk everyone up again. The kids won’t touch the avocado of course (what is it with kids and avocado!! I don’t think I’ve ever seen a child eat one), but everything else is fair game, and the whole tray is demolished in no time.
I first created this recipe for DIYs.com – check them out for fab recipe and craft ideas!
- 8 small flour tortillas/flatbreads (use gluten free tortillas or pittas is necessary)
- 3 chicken breasts, sliced into strips
- 3 tbsp vegetable oil
- 2 tbsp fajita seasoning
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 onion
- 1 avocado
- Large bunch fresh coriander/cilantro
- ½ cup sour cream
- 1 cup salsa
- ½ cup grated cheddar cheese
- Preheat the oven to it's lowest temperate and place a large baking tray in there to warm. Then cut the peppers and onion into slices. Peel, de-stone and cut the avocado into slices.
- Place the chicken on a plate, pour on 2 tbsp of the oil and sprinkle on the fajita seasoning. Mix together until thoroughly combined.
- Heat a cast-iron griddle plate to a high heat, when hot, place the tortillas on the griddle - turning once until you have griddle lines on the tortillas. It should only take a minute or two, but you'll probably need to do this in 2 or 3 batches. Place on a plate and cover with some foil to keep warm.
- Brush the griddle with the remaining 1 tbsp of oil. Place the sliced peppers and onions on the griddle and fry until slightly charred and softened (about 8-10 minutes), turning once or twice during cooking. Remove and place on the warmed baking tray (take the tray out of the oven now so it's not too hot to serve).
- Place the chicken on the hot griddle and cook until charred and no longer pink in the middle (about 5-6 minutes). Turn over once during cooking.
- Place the chicken on the tray along with the warmed tortillas, avocado slices and coriander/cilantro. Serve with the sour cream, salsa and shredded cheese.
Tools used (fyi these are affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps me to keep Kitchen Sanctuary running x)
|Cast Iron Griddle|