Leftover Roast Chicken Fajitas
This recipe is prepared with:
Ingredients
To serve
Tools
- Express Serve Attachment
- Reversible slicing disc
Instructions
STEP 1/3
Add oil into a frying pan.
Heat on a medium-high heat.
Assemble the Express Serve attachment with the Slicing Disc.
Place the frying pan underneath the attachment.
Slice onions and peppers into the frying pan using the Pusher.
Fry until just softening for 1 minute on a medium-high heat.
Add garlic, fajita seasoning, cayenne pepper, chilli and chicken.
Cook until the chicken is coated and heated through for 3-4 minutes on a medium-high heat.
Season with salt and pepper if needed.
Sprinkle with lime juice and lime zest.
STEP 2/3
Remove the Slicing Disc, reverse and fit the Grating Disc.
Place a clean bowl underneath the attachment.
Grate cheese into the bowl using the Pusher.
STEP 3/3
Place a wrap on each plate and top with the chicken mixture.
Add grated cheese and scatter coriander over the top.
Add guacamole and sour cream on top and roll up.
Serve.
If there is not much roast chicken leftover, make this a more substantial meal by adding some precooked black beans into the frying pan, then serve with Mexican style rice.
Leftover Roast Chicken Fajitas
Ingredients
To serve
Instructions
STEP 1/3
Add oil into a frying pan.
Heat on a medium-high heat.
Assemble the Express Serve attachment with the Slicing Disc.
Place the frying pan underneath the attachment.
Slice onions and peppers into the frying pan using the Pusher.
Fry until just softening for 1 minute on a medium-high heat.
Add garlic, fajita seasoning, cayenne pepper, chilli and chicken.
Cook until the chicken is coated and heated through for 3-4 minutes on a medium-high heat.
Season with salt and pepper if needed.
Sprinkle with lime juice and lime zest.
STEP 2/3
Remove the Slicing Disc, reverse and fit the Grating Disc.
Place a clean bowl underneath the attachment.
Grate cheese into the bowl using the Pusher.
STEP 3/3
Place a wrap on each plate and top with the chicken mixture.
Add grated cheese and scatter coriander over the top.
Add guacamole and sour cream on top and roll up.
Serve.