Homemade Tortilla Wraps, One-Tray Chicken Fajitas & Lime Cilantro Crema 

Tue, 9 June 2026

1. Add the flour, salt and oil to a large bowl. 

2. Gradually add the warm water, mixing until a dough forms using your hands or a spatula. 

3. Transfer to a work surface and knead for 2–3 minutes until it forms a smooth dough ball. 

4. Cover and rest for 20–30 minutes. 

5. Divide into 8 equal balls. 

6. Roll each ball as thinly as possible. 

7. Heat a dry frying pan over medium-high heat. 

8. Cook each tortilla for 1–2 minutes per side until lightly coloured and puffed in places. 

9. Keep covered with a clean tea towel until ready to serve. 

1. Combine all ingredients in a bowl. 

2. Mix well and store in an airtight container. 

1. Add the chicken thighs, sliced peppers, onion, cherry tomatoes and taco seasoning to a large ziplock bag. 

2. Seal and toss well until evenly coated. 

3. Marinate for a minimum of 2 hours and up to 24 hours in the fridge. 

4. Preheat the oven to 200°C. 

5. Line a large baking tray with parchment paper 

6. Empty the contents of the ziplock bag onto the tray and spread evenly. 

7.  Drizzle over 1–2 tbsp olive oil and add the water. 

8.  Bake for 20–25 minutes, stirring once halfway through, until the chicken is cooked through and lightly caramelised. 

1. Add the sour cream, coriander, lime juice, lime zest, garlic and salt to a bowl. 

2. Whisk until combined. 

3. Add water, one tablespoon at a time, until the desired consistency is reached. 

4. Taste and adjust seasoning if needed.