Chicken faijtas with roasted corn and avocado cream

Easy chicken fajitas with roasted corn and avocado cream

Course Dinner, Easy, Healthy
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Alida Ryder


  • 2 ears of corn
  • 1 red onion thinly sliced
  • 1 red bell pepper de-seeded and sliced
  • 1 yellow bell pepper de-seeded and sliced
  • 2 garlic cloves crushed
  • 1 rotisserie chicken shredded (bones & skin discarded)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2-1 teaspoon smoked chilli flakes
  • juice of 1 lemon
  • salt & pepper to taste

for the avocado cream

  • 1 ripe avocado
  • 2 tablespoons sour cream
  • salt to taste

to serve

  • tortilla wraps warmed
  • fresh coriander


  • Roast the corn under a hot grill or in a griddle pan until cooked through.
  • In the meantime, Heat a large frying pan over high heat then add a splash of oil.
  • Sauté the onions until they start to brown then add the peppers.
  • Cut the corn off the cob and set aside.
  • Fry the vegetables for 5-7 minutes until they start to soften then add the chicken, corn, garlic, spices and lemon juice.
  • Fry for another 30 seconds then season to taste.
  • To make the avocado cream, blend all the ingredients together and season to taste.
  • To serve, spread a generous dollop of the avo cream on the warmed tortillas then top with a generous spoonful of the chicken and peppers. Add a sprig of fresh coriander and serve.