Indian Fajitas
Mexican chicken fajitas are one of my favourite go to quick and easy dinners on a Friday night but equally, we do love a good Indian treat so last week, whilst brainstorming my weekly menu, I thought why not combine two of my favs and come up with a new Friday night mash up….. Indian chicken fajitas!
The result of this experiment was a definite success. A lovely easy, delicious dish that’s a little bit different.
If you can’t find the tikka spice mix, you can use my alternative spice mix (most of which you will probably have in your store cupboard if you make a lot of my recipes). I used the Roti’s pictured below from Morrison’s however if you can’t get a hold of these, feel free to use normal tortillas (and adjust the points depending on which you use). I tend to have one wrap with mine and then instead of having a second, I have the meat and veg mix with a handful of salad.
The calories set out below allow four people to have one big fajita each– roti on the bottom, a dollop of mint yoghurt, ½ teaspoon mango chutney, fajita mix and a sprinkling of salad leaves
Tip– If you can’t find the tikka spice mix, you can use my alternative spice mix (you will probably have most of the spices in your store cupboard if you make a lot of my recipes). Alternative spice mix: mix 1 teaspoon each of ground cumin, ground coriander, garam masala, chilli powder and paprika and ½ teaspoon each of ground turmeric, garlic powder, ground ginger and salt.
POINTS AND NUTRITIONAL INFORMATION
Serves 4 – per serving = 5 points or 438 cals, 5.5g fat, 37.6g carbs, 59.0g protein
(if using 3 point chappatis – increase points/cals if using more than 3 point/130 calorie wrap)
Ingredients
800g chicken breast, raw, cubed
2 or 3 tbsp tikka spice mix (depending on how hot you would like it)
1 white onion, peeled and sliced
1 red onion, peeled and sliced
3 peppers, deseeded and sliced
Salt and black pepper
Low calorie cooking spray
For the mint yoghurt
200ml fat free Greek yoghurt
1 tsp mint sauce
1 tsp honey
Juice of ½ lemon
½ tsp turmeric
To serve
2 tsp spicy mango chutney
70g salad leaves
1 lemon
Large handful fresh coriander leaves, roughly chopped
4 wraps of your choice (I used a roti or chapatti which work out around 130 cals each)
Method
- Spray a large frying pan or wok with low-calorie cooking spray and add the chicken with the tikka spice (or the alternative spice mix).
- Mix and fry over a high heat for 6–7 minutes until the turkey is cooked through. Add a little water if the pan gets a bit dry.
- Next, add the onions and peppers, season with salt and pepper, and fry for another 5 minutes until the onions and peppers have started to soften.
- While the veggies are cooking, put all of the yoghurt ingredients into a bowl and mix. Pop on the table with the spicy mango chutney.
- Put the salad leaves in a bowl and dress with the juice of half a lemon, seasoning with salt and pepper.
- Then add to the pan the coriander and the other half of the lemon juice, tossing to mix. Remove the chicken from the heat and pop into a large bowl or leave in the pan and place in the middle of the table on a heatproof mat (be careful not to damage your table).
- Finally, pop four wraps in the microwave for 30–40 seconds and put on the table.
- To serve, let everyone create their own fajita however they like. I like to add the mint yoghurt to the base, top with ½ teaspoon mango chutney and fill with the chicken, onion and pepper mix. I finish with a few salad leaves and then roll up and enjoy.
These were AMAZING!! So simple to prepare but tasted like I’d marinated them overnight!
Another winner – thanks Laura xx
So glad you enjoyed Debi!
We had these last night. Nicest tea we’ve had in ages and dead easy
Just made these – delicious and a major hit with my boys which is always a plus . Thank you
Glad you all enjoyed Caroline! x
Made these tonight for dinner. Wow they were absolutely delicious. My husband even said they were better than a takeaway which is saying something. Thank you xx
So glad you both enjoyed them Julie!
Have you ever tried to make the red split lentil tortillas Laura ? Its 1 cup of dried lentils 2 cups of water and 1tsp salt soak overnight and blend the lot including water!! It makes a batter. Theres definitely a skill to trying them into tortillas thin enough but with a tasty filling like this would make a very low pointed meal! Might try !
I haven’t Amanda but they sound good! Xx