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Mini Fajitas (vegan and vegetarian options too!)


  • 2 tbsp olive oil or coconut oil

  • 2 skinless chicken breasts, cut into 1½ cm/½ in chunks

  • OR 1 ½ cups of red kidney beans cooked for vegetarian option

  • 1 large pepper (yellow or red) deseeded

  • 1 tsp ground coriander

  • ¼ tsp hot chilli powder

  • 227g can chopped tomatoes

  • 2 tbsp chipotle paste

  • 4 spring onions, trimmed and thinly sliced

  • 8 small corn or wholewheat tortillas

  • 75g mozeralla (grated) – optional (omit for vegan)

  • Small handful of coriander

For the guacamole dip

  • 1 ripe avocado, stoned and peeled

  • juice 1 large lime

  • 1 garlic clove, crushed

  • 2 heaped tbsp finely chopped coriander


  • Cut the chicken and peppers into ½ inch chunks.

  • Heat the oil in a large, non-stick frying pan or wok and stir-fry the chicken and peppers for 2 mins. (Omit chicken for vegetarian option and just stir fry the peppers

  • Add the spices (chilli powder and ground coriander) and cook for 30 secs while stiring.

  • Add the chipotle sauce and chopped tomatoes, simmer for 5 mins or until the sauce is nice and thick, stirring regularly.

  • Stir in the spring onions and cook for 1 more minute then remove from the heat

  • Warm the tortillas in the oven for 5 minutes at 400 F (180C)

  • Make the guacamole by mashing the avocado and mixing all the ingredients together.

  • To serve, grab a tortilla, top with the fajita mix you just made, scoop up some guacamole and top with cheese (optional)

  • Enjoy!

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