Mexican Chilli Fajitas

Number of Portions
Mexican Chilli Fajitas


- 2 tbsp oil
- 1.4 kg boneless, skinless chicken breasts, sliced
- 450 grams onions, sliced
- 2 red peppers, sliced
- 2 grams green peppers, sliced
- 50 grams Fajita Seasoning
- 10 x 6-7 inch flour tortillas
- 500 grams Schwartz Salsa sauce


Heat the oil in a large frying pan and fry the chicken and onion over a high heat for 8-10 minutes, or until the chicken is browned.

Add the peppers and Schwartz Fajita Seasoning and fry for a further 7-8 minutes, stirring occasionally.

Serve wrapped in flour tortillas with soured cream, Schwartz Salsa and grated cheese.


Instead of filling a wrap, use as a sandwich filling, either hot or cold in a warm baguette with salsa and grated cheese.

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