Sweet and spicy fajita

Recipe from: 16 September 2010

Ingredients 14
Servings 2
Time 10 mins


  • 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


20 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.

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Read more on: shallow-fry

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