12 chicken tenderloins (see notes)
2 tablespoons extra virgin olive oil
40g sachet fajita spice mix
2 red onions, cut into wedges
1 large red capsicum, thickly sliced
1 large yellow capsicum, thickly sliced
1 1/2 tablespoons lime juice
1/2 cup fresh coriander sprigs
1 fresh jalapeño chilli, thinly sliced (see notes)
8 burrito tortillas, warmed
Light sour cream, to serve
Lime wedges to serve
- Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Place chicken, half the oil, and 11⁄2 tablespoons spice mix in a bowl. Toss to coat.
- Place onion and capsicum on prepared tray. Drizzle with remaining oil and sprinkle with remaining spice mix. Toss to coat. Top with chicken. Bake for 20 to 25 minutes or until chicken is cooked through.
- Meanwhile, mash avocado and lime juice in a bowl. Season with salt and pepper. Sprinkle chicken and vegetables with coriander and chilli. Serve with tortillas, guacamole, sour cream, and lime wedges.
You can save $6.50 in total by using chicken breast, thickly sliced, instead of tenderloins.
Omit the chilli if you don’t like it spicy.