Full of colourful veggies, these Mexican-style chicken tortillas make for an easy midweek supper, or a delicious healthy lunch.

Fajita Chicken
© Bacofoil


  • 4 Chicken thighs
  • 4 Tortilla wraps corn, if available
  • 1 Avocado
  • 15 Radishes quartered
  • 2tsp Ground cumin
  • 2tsp Sweet smoked paprika
  • 1tbsp Olive oil
  • Small bunch coriander
  • ½ a Lime


  • STEP 1

    Preheat the oven to 200ºC/180ºC Fan/Gas Mark 6.

    Place the chicken thighs in a bowl and add the ground cumin, sweet smoked paprika and olive oil, along with a pinch of salt and pepper. Mix well until all the chicken is well coated.

  • STEP 2

    Place the chicken thighs on a baking tray and bake in the oven for 20-25 minutes, until cooked through and the juices run clear. Put to one side, then prepare the other ingredients.

  • STEP 3

    Warm the tortillas in a dry frying pan, then peel and slice the avocado.

  • STEP 4

    Once the chicken has cooled down, shred the meat off the bones and stir through any juices from the baking tray.

  • STEP 5

    Serve the chicken in a warm tortilla, topped with the sliced avocado, radishes and fresh coriander. Finish with a squeeze of lime juice.

Recipe courtesy of