Instructions:
- Make the salsa: In a bowl, combine the cherry tomatoes, coriander, chili peppers, and a squeeze of lime juice. Reserve the remaining lime wedges for serving.
- Cook the vegetables: Heat a non-stick frying pan over high heat. Add the bell peppers, onions, mushrooms, thyme, chili pepper, paprika, and cumin seeds. Stir-fry for 3-4 minutes, adding a little water if needed.
- Shred the chicken: Shred the cooked chicken with two forks and place in a separate bowl.
- Assemble the fajitas: Serve the chicken, cooked vegetables, lettuce leaves, fat-free yogurt, and salsa at the table. Let everyone fill their lettuce leaves with their desired ingredients.
Enjoy your delicious and healthy leftover roast chicken fajitas!
Note: This recipe is a healthier alternative to traditional fajitas, using lean protein and fresh vegetables. You can adjust the spice level to your preference by adding more or less chili pepper.
Leftover Roast Chicken Fajitas (Air Fryer)
Ingredients:
- For the salsa:
- 400g cherry tomatoes, chopped
- A handful of fresh coriander, chopped
- 1-2 red chili peppers, finely chopped
- 2-3 limes, cut into wedges
- For the fajitas:
- 3 bell peppers (any color), deseeded and sliced
- 1 ½ large red onions, finely sliced
- 150g button mushrooms, sliced
- 3 sprigs of thyme
- ½ red chili pepper, finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon cumin seeds
- 4 cooked skinless and boneless chicken breasts or leftover cooked chicken
- Whole lettuce leaves (little gem, round, or small cos)
- Fat-free natural yogurt