Cheese slices don't just have to be for burgers you know!
We used Monterey Jack Chilli Cheddar Slices in these fajitas to give them that extra kick, this cheddar is super creamy and perfect for melting and the chilli adds tot he fiery flavours of the fajitas perfectly.
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- 2 Chicken Breasts, cut into slices
- Sliced Red, Green and Yellow pepper
- 1 Red onion, sliced
- Fajita seasoning mix
- 8 mini wraps
- 8 slices of Monterey Jack Chilli Cheddar
- Handful of lettuce leaves
- Sour cream
- 1 tbsp olive oil
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Place chicken breasts, peppers and onion into a large bowl, pour in olive oil in the fajita seasoning mix, stir well so all slices are evenly coated.
If cooking on the BBQ, wrap the chicken, peppers and onions (mixed together) in foil parcels and place onto BBQ, you may need to divide the mixture up and wrap into a few parcels, cook for 15-20 minutes.
If cooking on the hob or griddling, add chicken, peppers and onion to a pan and cook on a high heat for 3-5 minutes, and then reduce heat and cook for a further 7-10 minutes until chicken is cooked through, then set aside.
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In a separate pan place a wrap to warm up, and place a slice of cheese on top to melt. If cooking on the BBQ, place the wrap with cheese slice on top onto the BBQ. Warm gently until cheese is just melted.
Now you can build your fajita!
Take the melted cheese covered wrap and place a layer of chicken, onion and peppers down the middle, then a couple of lettuce leaves and finally a blob of sour cream and you’re ready to go!
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