Chicken Fajita Sandwich

Chicken Fajita Sandwich

  • Serves 2
  • Difficulty Easy

Try this delicious and healthy Dr Joanna McMillan recipe in your kids lunch box today!




4 slices Bakers Delight Hi-Fibre Lo-GI Loaf
½ avocado
2 Cos lettuce leaves
1 cup leftover chicken fajitas (chicken, red capsicum & red onion)
2 slices cheddar cheese

Chicken Fajitas

2 chicken breasts, skin removed and sliced into strips (or you can buy a packet of chicken strips ready cut for you)
2 cloves garlic
1 tb sweet paprika
1 tsp ground cumin
1/2 tsp ground coriander
1 tb tomato paste
Juice of 1 lime
2 red capsicum
1 red onion
2 tbs extra virgin olive oil


    1. Step 1

      In a large bowl combine the garlic, spices, tomato paste and lime juice. Add the chicken strips and stir to coat. Cover and refrigerate for at least an hour, longer if you have time

    2. Step 2

      When ready to cook, heat a large frying pan or a wok is ideal. Add the oil and once hot add the chicken. Toss to brown the chicken all over. Add the capsicum and red onion and cook for a few minutes until softened and the chicken is cooked through

    3. Step 3

      Serve with warmed wholemeal tortillas, guacamole, crunchy lettuce, grated cheese, natural yoghurt and jalapeno chillies for those who like a little kick! Lay everything in the middle of the table for each member of the family to make their own

    4. Step 4

      Slice the avocado and place on the bottom slices of bread, roughly mashing if you like. Layer each with a lettuce leaf, the chicken fajita mix and finally the slice of cheese. Top with the second slice of bread and cut the sandwich diagonally in half (or into quarters for younger children). Wrap or place into a reusable sandwich box