Fajita Bombs
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Prep Time
10 MINS
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Cook Time
25 MINS
- KCals 386
- Carbs 32G
Ingredients
- 650 g chicken breast, chopped into small chunks
- 1 pepper, any colour, deseeded and finely diced
- ½ red onion, peeled and finely diced
- 200 g chopped tomatoes
- 2 tbsp tomato puree
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chilli powder
- 1 tsp garlic granules
- low calorie cooking spray
- 6 low calorie soft tortilla wraps
- 100 g reduced fat Cheddar cheese, finely grated
To serve
- 200 g chopped tomatoes
- ½ red onion, peeled and finely diced
- ½ tsp garlic granules
- 1 tsp lime juice
- 6 tbsp reduced fat sour cream
Instructions
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Pre-heat the oven to 180ºC and spray a frying pan with low calorie cooking spray and set on a medium heat.
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Add the chicken to the pan and fry for 3 minutes, then add the onion and pepper and continue to cook for 3 more minutes.
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Sprinkle in the coriander, cumin, paprika, chilli powder and garlic granules and give the pan a stir to coat the chicken in the spices. Add in the tomato puree and chopped tomatoes and allow to bubble for 4 minutes.
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Microwave the tortilla wraps for 30 seconds. This is to make them easier to fold.
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Lay a tortilla wrap out and sprinkle with 1 tbsp of Cheddar cheese. Spoon some of the chicken mixture on top of the cheese. Fold the bottom of the tortilla over the chicken, folding it away from yourself, then rotate and repeat the fold on the next edge. Continue until the chicken is contained within the tortilla.
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Place the fajita bomb in an oven dish with the seam facing down. Repeat with the other tortillas.
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Sprinkle the remaining cheese on the top and pop in the oven for 15 minutes until the cheese is melted and the tortilla wraps are just starting to go crispy.
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In a small bowl combine the chopped tomatoes, red onion, lime juice and garlic granules.
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Serve the tortilla bombs with a spoonful of the salsa and sour cream.