
Fri, 20 March 2026

Ingredients: Serves 4
For the Fajitas:
· 4-6 tortilla wraps
· 600g chicken breast, sliced
· 3 peppers (any colour), sliced
· 1 large onion, sliced
· 1 tbsp olive oil
· 2 tsp smoked paprika
· 1 tsp ground cumin
· 1 tsp garlic powder
· 1 tsp onion powder
· 1 tsp mild chili powder
· 1 tsp dried oregano
· Salt &pepper
For the Nacho Chips:
· 4 small tortillas
· 1-2 tbsp olive oil
· ½ tsp garlic powder
· ½ smoked paprika
· Salt & pepper
For the Salsa:
· 4 Tomatoes
· 2 shallots or ½ red onion
· Handful fresh coriander
· 2 Garlic Cloves
· 1 tbsp Lime Juice
· 1 tbsp tomato puree
· ½ tsp paprika
· 4-6 jalapenos (optional)
· Salt & pepper
For the Guacamole:
· 2 avocados, mashed
· 1 tomato, diced
· 2 tbsp fresh coriander, chopped
· ½ tsp garlic powder
· ½ tsp onion powder
· 2 tbsp lime juice
· 1 tbsp sour cream
· Salt & pepper
For the Chicken Fajitas:
· Add the chicken, peppers and onion to a large bowl.
· Drizzle with olive oil and sprinkle over the spice mix. Toss well to coat everything evenly.
· Preheat the air fryer to 190°C.
· Add the mixture to the air fryer basket and air fry for 12–15 minutes, shaking halfway, until the chicken is cooked through and slightly charred at the edges.
For the Nacho Chips:
· Preheat the oven to 150°C.
· Layer the tortillas on top of each other evenly and cut into 4 then 8.
· Lay flat on a baking tray and brush with the olive oil and sprinkle on the mixed spices.
· Bake for approx 15 minutes until crispy.
For the Salsa:
· Roughly chop the tomatoes and onions and garlic.
· Add all the ingredients into a small food processor and blitz just until combined, don’t over blend.
For the Guacamole:
· Remove the avocado flesh from the skin and mash in a bowl.
· Add all remaining ingredients and mix to combine.
To serve:
Add some of the chicken mix, salsa and guacamole onto a warmed tortilla, roll up and serve with the nachos on the side and some additional salsa.
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