Sweet and spicy fajita

Recipe from: 16 September 2010

Ingredients 14
Servings 1
Minutes 10 mins


Serving Change
  • 1
    red onion, sliced
  • 1
    green chilli, deseeded and chopped
  • 1/2
    red pepper, chopped
  • 1/2
    yellow pepper, chopped
  • 2
    chicken breasts, sliced
  • 40
    brown sugar
  • 2
    Olive oil
  • 15
  • 2
  • 2
  • Salt and Pepper to taste
  • 2
    regular wraps or tortillas
  • Grated Cheese
  • Guacamole to serve


10 mins
Heat Olive oil and fry onions, chilli, red pepper and yellow pepper..
Cook until onions have browned.
Marinate chicken pieces in paprika, peri-peri, salt and pepper.
In a separate pan, melt the butter and olive oil and fry the chicken pieces until brown on medium-high heat.
Add the sugar and allow to caramelise while stirring.
Add the fried onions and pepper mix to the chicken and allow to cook for 5 minutes.
Heat up a panini/sandwich press and spread flour on the surface.
Put one wrap on the surface and top wrap with chicken mixture and cheese.
Cover with another wrap and press for 1-2 minutes until the wraps are toasted.
Cut up in slices and serve with guacamole.

For medium heat, reduce the peri-peri to 1 tsp and do not add the chopped chilli.
If a sandwich or panini press is not available, toast wrap in a large pan. However you must be careful when turning the wrap to toast the other side.
Regular wraps can be used instead of tortilla wraps to save on cost.

For more of Pistaches et Chocolat's recipes click here.

Read more on: shallow-fry


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