Crispy chipotle chicken fajitas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 3 large chicken breasts
- 50g plain flour
- 1 tsp smoked paprika
- 1 tsp garlic granules
- 1 egg, beaten
- 2 tbsp chipotle paste
- 100g panko breadcrumbs
- 5 tbsp vegetable oil
- ½ onion, sliced
- 3 garlic cloves, sliced
- 1 tbsp tomato purée
- 2 red peppers, sliced
- mini tortilla wraps and soured cream, to serve
For the salsa
- 170g small sweet tomatoes, such as Datterini, finely chopped
- 1 lime, juiced
- ½ onion, finely chopped
- 10g coriander, roughly chopped
- 1 green chilli, finely chopped
- 200g canned sweetcorn, drained
Method
- STEP 1
To make the salsa, mix all the ingredients in a small bowl and season with salt. Set aside.
- STEP 2
Lay the chicken on a chopping board, then cover. Flatten to an even thickness by lightly bashing with a rolling pin or pan.
- STEP 3
Tip the flour onto a plate and mix with the smoked paprika, garlic granules and a good pinch of salt. Beat the egg in a bowl with 1 tbsp of the chipotle paste. Scatter the breadcrumbs on a second plate. Dip the chicken in the seasoned flour, followed by the egg, then the breadcrumbs, until well coated.
- STEP 4
Heat 1 tbsp of the veg oil in a large frying pan. Scatter in the onion and cook for 10 mins, until beginning to soften. Add the garlic and cook for 2 mins, then squeeze in the tomato purée and remaining 1 tbsp chipotle paste. Stir to combine, then tip in the peppers. Season and fry for 8-10 mins until softened. Remove and place in a serving dish. Wipe out the pan.
- STEP 5
Pour the remaining oil into the pan. Lower in the chicken gently and cook for 4 mins on each side, until golden and cooked through. You may need to do this in batches. Drain on kitchen paper, then slice on an angle.
- STEP 6
Load up the tortilla wraps with the salsa, chicken, veg and soured cream, or any other toppings of your choice.
