Traybake chicken fajitas with the works
12
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Traybake dinners are popular for a reason. They cook everything in one place and keep cleanup to a minimum. Heating the empty tray in the oven ensures the ingredients sizzle the second they hit the surface.
Ingredients
Chicken breast, skinless, raw
4 medium, thinly sliced
Onion
1 medium, sliced
Peppers, all types
3 medium, sliced
Vegetable Oil
2 tablespoon(s)
Chilli Powder
2 teaspoon(s), level
Garlic powder
1 teaspoon(s), level
Ground Cumin
1 teaspoon(s), level
Paprika
1 teaspoon(s), level, smoked
Calorie controlled cooking spray
4 spray(s)
WW White Wraps
8 individual
Reduced fat soured cream
120 ml
Avocado
1 medium, peeled, stone remove and thinly sliced
Green jalapeños
1 portion(s), drained, thinly sliced
Coriander, fresh
2 tablespoon(s), chopped
Tomato
2 large, diced
Red onion
¼ medium, diced
Chilli, green or red
½ individual, thinly sliced
Lime
1 medium, juice of
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Place a large baking tray in the oven.
2
In a large bowl, combine the chicken, onion and peppers. Drizzle with the oil then sprinkle with the chilli powder, garlic powder, cumin and paprika, season with salt and toss all the ingredients together.
3
Remove the hot tray from the oven and mist with cooking spray. Spread the chicken and vegetables into an even layer on the tray. Roast for 20 minutes, until the chicken is cooked through, making sure you stir halfway through.
4
Cover the wraps in foil and place in the oven to warm during the last 5 minutes of roasting.
5
Meanwhile, make the pico de gallo, combine all the ingredients together and set aside.
6
Divide the chicken and vegetables among the wraps. Serve with the pico de gallo, sour cream, avocado, jalapeño, lime wedges and coriander.
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