Skip to content
Creamy chicken fajitas recipe

Creamy chicken fajitas recipe

1 rating

These super tasty wraps make the perfect speedy lunch or midweek meal. Creamy chicken left over from the filo pot pie are contained in soft tortillas with fresh salad, herbs and zingy lime. Ready in 25, gone in minutes! See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 747 calories / serving


  • 1 large ripe & ready avocado, peeled
  • 1 lime, juiced​
  • 875g leftover chicken & greens filling (see recipe, above)
  • 8-pack white tortilla wraps
  • 1 butterhead lettuce, leaves separated
  • 30g pack fresh coriander, leaves picked
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    34g 49%
  • Saturates

    12g 58%
  • Sugars

    11g 12%
  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 71.6g Protein 34.2g Fibre 9.2g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Mash the avocado in a bowl with the lime juice; season.
  2. Spoon the chicken filling into a baking dish, cover with foil and bake for 20 mins until piping hot.
  3. Spread a little avocado onto a tortilla wrap, top with some lettuce leaves, chicken filling and a scattering of coriander. Fold over the ends of the wrap and roll up to enclose the filling. Repeat with the remaining wraps.

Tip: To save time, you can heat the chicken filling in a microwave. Cover and heat for 3-4 mins until piping hot throughout. Timings are based on a 800W microwave.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.