Mexican Fajita Roll
Tortilla stuffed with chicken stuffing cooked in Mexican style along with salsa, makes a perfect dinner.
Servings 7 Fajita Rolls
Ingredients
For Fajita Stuffing
- 2 cups boneless chicken strips
- 2 tablespoon lemon juice
- 2 tablespoon oil
- ½ teaspoon garlic paste
- 1 teaspoon cumin crushed
- 1 teaspoon green chili chopped
- 1 onion thickly sliced
- 1 capsicum sliced
- 1 cup grated cheese
For salsa sauce
- 3 medium tomatoes peeled and chopped
- ½ cup onion chopped
- ½ teaspoon garlic crushed
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 teaspoon crushed dry red chili chili flakes
- 2 tablespoon oil
- 2 tablespoon chopped capsicum
For Tortilla
- 2 cups flour
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoon oil
- Warm water as required to knead
Instructions
For tortilla bread
- In a bowl add flour, salt, baking powder, oil and warm water as required to knead, form into a dough and leave it for 15 min.
- Divide into 10 portions, shape into balls. Roll out each ball into thin tortillas.
- Cook on a hot griddle over medium heat
Fajita Stuffing:
- Marinate chicken with lemon juice, garlic paste, salt, cumin, and green chili for 15 to 20 min.
- Heat oil in a pan and fry marinated chicken till done. Then add onion and capsicum and cook for another 5 min.
Salsa:
- In a blender add all ingredients for salsa except for oil and capsicum. Blend well to a smooth mixture.
- In a saucepan, heat oil and add the tomato mixture, cook for 10 min or until sauce thickens and finally add capsicum.
- Cook for 2 min and then set aside to cool.
To Serve:
- Make individual fajitas by placing the chicken filling and grated cheese in the center of tortilla, top with salsa sauce roll up tight and serve.