Claire Sisk’s fajita traybake
Friday night Fajitas are a go-to family favourite, but what we told you there's an even easier way of making them? With Claire Sisk’s easy traybake method, there's no faffing around with multiple pans, everything goes straight into the tray, with a sprinkling of fajita flavours.. and the oven does the work!
Fajita Traybake
Serves 4
Ingredients
320g mini chicken fillets, diced
2 red peppers, chopped
1 yellow pepper, chopped
1 white onion, sliced
2 tbsp olive oil
30g fajita seasoning
8 small flour tortillas
200g grated Cheddar cheese
To serve:
Sour cream
Salsa
Guacamole
Method
1. Preheat the oven to 200C/180C fan/gas mark 6.
2. Place the chicken pieces, peppers, and onion slices on a large baking tray. Drizzle with olive oil and sprinkle with the fajita seasoning. Mix everything together until evenly coated.
3. Spread the mixture out in an even layer and bake in the oven for 25-30 minutes, or until the chicken is cooked and the vegetables are tender and slightly charred.
4. Remove the tray from the oven. Arrange the tortillas on another baking tray or oven-safe dish. Place a generous amount of the chicken and veg mixture on each tortilla, and sprinkle with some of the grated cheese. Roll up and place in line up in an oven proof tray. Spoon salsa along the middle of the tortillas and sprinkle with the remaining cheese.
5. Put the tray in the oven for a few minutes until the cheese has melted and the tortillas are slightly crispy. Serve with sour cream, and any leftover salsa and guacamole on the side.