Chicken Fijitas


  • 4 pieces (about 125g) chicken breast (boneless, skinless, cut into long strip)

  • 4 large soft flour tortillas

  • 1 cup tomatoes (diced)

  • 1 avocado (sliced)

  • 1 sweet red bell pepper (seeded and cut in strips)

  • 4 spring onions (sliced)

  • 1/2 red onion (finely chopped)

  • 150ml soured cream

  • tortilla chips (if like)

  • salt

  • pepper

Marinade Ingredients:

  • 3cm (1/4 inch) piece root ginger (finely chopped)

  • 2 garlic cloves (finely chopped)

  • 1 bunch fresh coriander (chopped)

  • 1 chili (chopped)

  • 2 tbsp soy sauce

  • 2 tbsp olive oil

  • 2 tbsp lime juice



  1. Mix all the marinade ingredients in a shallow dish. Add the chicken strips and leaves to marinade for 2 hours at room temperature or 24 hours at refrigerator.

  2. Place the marinated chicken strips to the preheated griddle pan and cook for 8-10 minutes. When cooked, remove the chicken from the pan.

  3. Place the tortillas under the preheated grill and cook for 30 seconds on each side. Spread over a spoonful of soured cream, a little of diced tomato, avocado, sweet red bell pepper and a sprinkling of spring onions and red onion on one side of each tortilla.

  4. Add the pieces of chicken strips to the tortilla and season with salt and pepper. Roll up each tortilla tightly and cut in half across each one. Serve with tortilla chips if like.

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