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$10 Meals Chicken Fajitas

Posted by John Reed on 16th November 2019

Approx 4 – 6 Portions

Shopping List

1 x Medium white onion ($0.47)
1 x Garlic Bulb ($0.50)
1 x Large Chicken Breast ($2.00)
2 x Bell Peppers (1 x Green & 1 x Red)($2.00)
2 x Limes ($0.50)
135g/0.30lbs x Monterey Jack Cheese ($1.20)
1 x Avocado ($1.20)
4 tbsp x Hatch green chili ($0.90)
3 tbsp x Greek Yogurt ($1.20)

Total $9.97 (Baring in mind not including basic committees e.g. Flour, sugar, spices ect)


1 x Large Chicken Breast (Skin removed & Cut into thin strips)
3 tsp x Paprika
1 tsp x Ground Cumin
4 x Garlic Cloves (Peeled & Grated)
1/2 tsp x Cayenne Pepper
1/2 tsp x Cracked Black Pepper
1 tbsp x Canola/ Vegetable Oil

Fajita Mix

1 x Medium White Onion (Peeled & Thinly Sliced)
6 x Garlic Cloves (Peeled & Grated)
1 x Red Bell Pepper (Deseeded & Sliced)
1 x Green Bell Pepper (Deseeded & Sliced)
4 tbsp x Mild Hatch Green Chili
1/2 x Lime juice (Other half for the chicken)
2 tsp x Paprika
1/2 tsp x Cayenne Pepper
1/2 tsp x Ground Cumin


250g/8.8oz x Plain/All Purpose Flour
2 Pinches x Natural Sea Salt
Water (Enough to bind the dough)

Crushed Avocado

1 x Avocado (Nut removed & skin removed)
1/2 Lime Juice
1/4 x Garlic Clove (Peeled & grated)


135g/0.30lbs x Monterey Jack Cheese (Grated)
3 tbsp x Greek Yogurt


1) Prepare the chicken for marinade and once the chicken is cut up into strips, place into a mixing bowl with the rest of the ingredients. Mix well and cover placing into the fridge for later.

2) Prepare the vegetables ready for the fajita mix. Cover the vegetables and place into the fridge for later. Also grate the cheese then cover and place into the fridge.

3) Weigh out the ingredients for the tortillas into a mixing bowl. Slowly add the water little by little until the dough has formed. Take the dough out of the mixing bowl and knead for 5 minutes until smooth. Cut the dough up into 8 equal individual portions. Place a non stick pan onto a medium heat ready to cook the tortillas. Dust the work surface with flour and carefully roll one of the dough portions into a cylinder shape. Using a rolling pin roll out the dough into a circular disc about 16cm/6.2 inches. Once the pan is hot add the rolled out tortilla and cook for 1 minutes each side. Once cooked place the tortilla in between two pieces of foil to stop the tortilla from drying out. Repeat the process for the rest of the tortillas.

4) Place the skinned avocado into a mixing bowl with the lime juice, grated garlic and a pinch of natural sea salt. Crush the avocado down with a fork until smooth. Cover and place into the fridge for later.

5) Place two non stick pans onto the stove on a medium heat with 1 tablespoon of oil into each. Once hot season the chicken strips with natural sea salt and place the chicken strips into one of the pans without overfilling. Cook the chicken for 2 – 3 minutes each side depending on how thick the strips are. Squeeze half a lime juice over the top and set aside. In the other pan place the onions and garlic into the pan. Cook until the onions have softened then add the peppers and the hatch green chili. Cook out for 5 minutes then add half of lime juice. Add the chicken and take off the heat. Mix well then scatter with cheese over the top. Place a lid over the top to trap the steam in to melt the cheese. Once the cheese has melted serve with the rest of the garnishes.


Check out more guidance on this dish below on YouTube! Made live on Twitch CHEFJOHNREED – Twitch


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