200°C · 15-25 minAllergens
Gluten
Lactose
Sulfiet
SojaTex-Mex Chicken Fajita
Transport yourself to the deep south of America with this generously filled fajita. The chilli sauce made from tomatoes, onion, bell pepper, and kidney beans has a mild kick from the red chillies. The marinated chicken (better living 2 stars) is roasted in the oven and then mixed with the chilli sauce. You'll also receive a refreshing guacamole. With all this, fill the tortillas and then: dig in!
Tex-Mex Chicken Fajita
Chicken thigh fillet (better living 2 stars), tomatoes, red bell pepper, carrot, vine tomatoes, white and red onion, spring onion, garlic, jalapeño peppers, red chilli, avocado, lime juice, fresh coriander, bay leaf, kidney beans, corn, chilli powder, harissa, cumin seeds, coriander seeds, rosemary, crème fraîche, yoghurt, soft tortilla (contains gluten), chipotle peppers in adobo sauce, gluten-free soy sauce, tomato ketchup, tomato purée, Worcestershire sauce, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, soja, sulfiet.
Microwave
Heat the chilli sauce with chicken loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons). Heat the tortillas between 2 plates covered for 30 seconds. Fill the tortillas with the chilli sauce and guacamole and roll them up.
Oven — 200°C, 15-25 minMarleen's choice
Preheat the chilli sauce with chicken covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25 minutes (2 or more persons). In the last minute, add the tortillas. Fill the tortillas with the chilli sauce and guacamole and roll them up. Disposable containers cannot go in the oven, transfer to an oven dish.