with Central American spiced bell pepper
These DIY Chicken fajitas are the perfect balance of flavour and fun. Sweet chilli mayo and plenty of cheese liven up an already exciting meal.
Allergens
Utensils
Tags
Irish Beef Rump
250 grams
Tomato
2 unit(s)
Grated Cheese
50 grams
Tomato Paste
1 tin(s)
Sweet Chilli Sauce
1 sachet(s)
Mayo
2 sachet(s)
Bell Pepper
1 unit(s)
Central American Style Spice Mix
1 sachet(s)
Tortilla
8 unit(s)
Potatoes
600 grams
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- Halve, deseed and slice the bell pepper into thin strips.
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the bell pepper for 3-4 mins. Season with Central American spice and a good pinch of salt.
- Meanwhile, thinly slice the beef widthways.
- Add tomato paste, ½ tsp sugar (per 2P) and 50ml water (per 2P) to the pan. Season to taste with salt and pepper.
- Add the beef and fry until browned, 2-3 mins.
- Meanwhile, chop the tomato into 1cm chunks.
- In a small bowl, combine the sweet chilli sauce with the mayo.
- Pop the tortillas into the oven to warm through, 1-2 mins.
- Spread the sweet chilli mayo generously over each wrap.
- Serve beef, tortilla wraps, tomato and cheese in separate dishes.
- Allow everyone to assemble their own wraps at the table.
- Serve the chips alongside.
4596
kJ
Energy (kJ)
1098
kcal
Energy (kcal)
39.9
g
Fat
18.2
g
of which saturates
135.4
g
Carbohydrate
27.6
g
of which sugars
13
g
Dietary Fiber
52.4
g
Protein
0
mg
Cholesterol
6.89
g
Salt
with Central American spiced bell pepper
with charred veg and zesty creme fraiche