Healthy Crispy Chicken Fajitas
Recipe type: Main
Serves: 2
These really easy chicken fajitas are a delicious mix of textures and are really healthy. They consist of roasted veg, a simple guacamole, delicious shallow fried crispy chicken and a smear of creme fraiche.
  • 2 chicken breasts
  • 1 egg
  • 50g plain flour
  • Bowl of cornflakes
  • Salt & pepper
  • 1 Avocado
  • 1 Garlic clove
  • Juice of half a lime
  • Salt & pepper
  • 100g cherry tomatoes
  • 1 red pepper
  • Creme Fraiche (I use the low fat one)
  • Tortilla wraps
  1. Start by cutting the red pepper in half and de-seeding. Chop it into large pieces and roast at 180 degrees with a generous slug of olive oil and some salt and pepper for 10 minutes. Add the cherry tomatoes and roast for an extra 25 minutes, or until the skins are starting to split.
  2. Meanwhile mash the avocado with a fork and add a finely chopped garlic clove, lime juice and seasoning. Put to one side with the stone left in the dish to stop the avocado browning.
  3. Place the chicken breasts between two sheets of clingfilm on a chopping board and bash with a rolling pin until half the thickness. Remove the breasts and slice diagonally, about 2cm wide each.
  4. Set out on three separate bowls the flour, egg (whisked) and cornflakes. Crush up the cornflakes (you can use the rolling pin for this) and add salt and pepper to season.
  5. Roll the chicken first in the flour, then dip in the egg and cover with the crushed cornflakes.
  6. Heat a splash of olive oil in a frying pan over a medium heat and fry the cornflake-covered chicken for around three minutes each side.
  7. Remove from the pan and put to one side.
  8. Build the fajitas: guacamole, roast veg, 3 tsp creme fraiche and crispy chicken. Roll and enjoy!
Recipe by More Than Toast at