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  • 5servings
  • 10minutes
  • 457calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B6, C, E, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup lemon juice or 60 ml

  2. 3 cloves garlic, grated

  3. 3/4 teaspoon chili powder

  4. 1 1/2 teaspoons ground cumin

  5. 1/2 teaspoon ground black pepper

  6. 1 1/2 teaspoons dried oregano

  7. 1/4 cup coriander leaves or 20 g, chopped

  8. 500 g skinned chicken breast fillets, cut into thin strips

  9. 1 medium red bell pepper or 1 medium green bell pepper or 1 medium onion or 150 g, sliced

  10. 2 tablespoons olive oil

  11. 2 cubes MAGGI® Chicken Less Salt Bouillon

  12. 3/4 cup water or 190 ml

  13. 1 1/2 teaspoons corn flour

  14. Condiment:

  15. 1 medium avocado pear, ripe and mashed

  16. 1/2 cup labneh or 8 loaves flour tortilla

  17. 1 small lettuce, leaves separated and finely chopped

Instructions Jump to Ingredients ↑

  1. In a bowl, combine lemon juice, grated garlic, chili powder, cumin powder, black pepper, dried oregano and fresh coriander. Add chicken strips, red and green bell pepper slices and onion slices. Stir well to combine. Marinate for at least 2 hours.

  2. Warm olive oil in a large nonstick pan, add and cook chicken strips with the bell pepper and onion slices. Stir the ingredients over medium heat for 6-8 minutes or until well cooked.

  3. In a small bowl, mix MAGGI® Chicken Less Salt Bouillon cubes, water and corn flour to form a sauce. Pour the sauce over the ingredients in the pan. Bring to boil and cook for 2 minutes or until the sauce thickens.

  4. Combine mashed avocado and Labneh or sour cream in a small bowl. Spread a spoon of Labneh over warm tortilla bread, add some lettuce and some of the chicken fajitas mixture roll to enclose and serve.

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