Chaat Masala Cooks

Juicy, smoky chicken strips and sweet, colourful capsicums roasted together on one tray, these Sheet Pan Chicken Fajitas are as easy as dinner gets. Everything is tossed in a homemade fajita seasoning right on the tray, finished with a squeeze of lime and baked in just 20 minutes.

Pile it into warm wraps with spicy mayo and plain mayo for a quick, fuss-free family meal with hardly any washing up.

Recipe Details

• Preparation time: 15 minutes
• Cooking time: 20 minutes
• Total time: Approximately 35 minutes
• Serves: 4

Ingredients

For the Chicken and Vegetables

• 500 g chicken breast, julienne cut
• 1 medium red onion, julienne cut
• 1 red capsicum, julienne cut
• 1 green capsicum, julienne cut
• 1 yellow capsicum, julienne cut
• 3 tablespoons olive oil
• 1 lime

For the Fajita Seasoning

• 2 teaspoons pink salt
• 1 teaspoon red chilli powder
• 1 teaspoon black pepper
• 1 teaspoon cumin powder
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

To Serve

• Tortilla wraps, warmed
• Spicy mayo
• Plain mayo
• Lemon or lime wedges
• Fresh coriander or parsley, for garnishing
• Corn on the cob (optional)

Method

1. Preheat the Oven

Preheat the oven to 200°C. Line a large baking tray with foil for easy clean-up.

2. Prepare the Chicken and Vegetables

Julienne cut the chicken breast, red onion and capsicums into thin strips of a similar thickness, so that everything cooks evenly.

3. Fill the Tray

Add the chicken, onion and capsicums to the tray, then spray or drizzle over the olive oil.

4. Season and Mix

Sprinkle over the pink salt, red chilli powder, black pepper, cumin powder, oregano, paprika, garlic powder and onion powder. Mix thoroughly until every strip is well coated, then spread everything out in an even layer.

5. Add the Lime

Squeeze the juice of the lime over the top.

6. Bake

Bake for 20 minutes, until the chicken is completely cooked through and the vegetables are soft with lightly charred edges.

7. Serve

Pile the chicken and vegetables into warm wraps, drizzle with spicy mayo and plain mayo, and finish with a squeeze of lemon or lime. Serve hot, with corn on the cob on the side. Enjoy!

Tips and Variations

• Cut the chicken and vegetables to a similar thickness so that everything is cooked at the same time.
• Spread everything out in a single layer. An overcrowded tray will steam rather than roast, so use two trays if needed.
• Give the tray a quick toss halfway through baking for even colour.
• For extra char, switch to the grill for the last 2 to 3 minutes.
• Warm the wraps in a dry pan for a few seconds on each side, or wrap them in foil and place them in the oven for the last 5 minutes.
• Reduce the red chilli powder and skip the spicy mayo for a milder, family-friendly version.
• The chicken and vegetables are also delicious over rice, in quesadillas or on top of a salad.

Storage

Keep leftover chicken and vegetables covered in the refrigerator for up to 3 days. Reheat thoroughly until piping hot before serving.

Allergy information: Tortilla wraps contain wheat and gluten, and mayonnaise contains egg. Always check the labels of the products you use.