Chicken Fajita Tray Bake

Gluten Free Spinach and Hemp Wrap

Chicken Fajita Tray Bake 960x686

They say everything’s better when it’s shared – and that’s definitely true for food. So gather the family round and get stuck into this simple and delicious one-tray wonder.

Makes four servings
Takes 30 minutes to make

Ingredients

Fajita Spice Mix
(Store bought spice mix will work too, just check your chosen mix is gluten free)
½ tsp chilli powder
3 tsp smoked paprika
2 tsp ground cumin
1 tsp garlic powder
1 tsp dried oregano
½ tsp ground coriander
½ tsp salt

2 tbsp vegetable oil
500g boneless skinless chicken thighs
4 capsicums, cut into strips
2 red onions, cut in wedges
8 Rebel Bakehouse Gluten Free Spinach & Hemp Wraps

Serve with your choice of fresh tomato salsa, guacamole or fresh avocado slices, sour cream, lime wedges, fresh coriander, hot sauce and sliced red chillies.

Method

Preheat the oven to 200°C fan bake.

In a large mixing bowl add all the fajita spice mix ingredients and stir to combine. Slice chicken thighs into thin strips and add to the mixing bowl with 1 Tbsp oil, then toss until the chicken is completely coated.

Arrange the chicken in a single layer on a large baking tray and add the sliced capsicums and onions around the edges. Drizzle the capsicum and onion with oil and season with salt.

Bake in preheated oven for 18 - 20 minutes or until the chicken is cooked through and the vegetables are lightly charred.

Wrap the wraps in foil and place in the oven for the last 5 minutes of cooking time.

Serve fajita tray bake straight from the baking tray with the warm wraps and all your favourite toppings and condiments.

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Tips & Tricks

Some like it hot

If you like it hot, any one of these options to warm up your wrap will do nicely:
Chuck your wrap in a hot pan long enough to have’em exactly the way you like’em.
Put’em in a sandwich press, count to five, ready.
Bang in a microwave, 10 seconds on high and bingo, you’re on.
Wrap in foil and cozy-it-up in a pre-heated oven, at 180’c for around two minutes.
Toss on the bbq hotplate for a mo’. 

Left over wraps? No worries

Store in a cool, dry place. Want to keep longer? Flick’em into the freezer.

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Give the next wrap in the range a go. All different, all delicious.

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