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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.

INGREDIENTS

8 Rebel Bakehouse Gluten Free Spinach & Hemp Wraps

2 tbsp vegetable oil
500g boneless skinless chicken thighs
4 capsicums, cut into strips
2 red onions, cut in wedges

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

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.

Makes four servings
Takes 30 minutes to make

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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