Chicken and Mozzarella Fajitas

Ingredients

• 500 g Chicken breast (cut into 1 cm dice)
• 2 tablespoons Olive oil (for the marinade and cooking the chicken)
• 1 teaspoon Sweet paprika
• 0.5 teaspoon Turmeric (curcumin)
• 1 teaspoon Salt (for the marinade)
• 0.5 teaspoon Ground black pepper
• 1 medium Yellow onion (thinly sliced)
• 1 medium Red bell pepper (cut into strips (optional))
• 2 tablespoons Fresh cilantro (coarsely chopped)
• 250 g All‑purpose flour (for the tortilla dough)
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt (for the dough)
• 1 tablespoon White vinegar
• 120 ml Warm water (added gradually)
• 200 ml Heavy cream (for the cheese sauce)
• 100 g Grated cheese (cheddar or mozzarella)
• 0.25 teaspoon Ground nutmeg
• 100 g Mozzarella (sliced or shredded, to melt in the fajitas)
• 1 tablespoon Vegetable oil (for cooking the tortillas)

Instructions

1. Prepare the chicken

   Rinse the chicken breasts under cold water, pat dry with paper towels, then cut into small dice of about 1 cm.

   Time: PT10M

2. Marinate the chicken

   In a bowl, combine the chicken with 2 tbsp olive oil, 1 tsp sweet paprika, ½ tsp turmeric, 1 tsp salt, ½ tsp ground black pepper. Coat well by hand or with a spoon, cover and place in the refrigerator.

   Time: PT5M

3. Cut the vegetables

   Finely slice the onion into strips, cut the red bell pepper into strips (if using) and coarsely chop the cilantro.

   Time: PT5M

4. Prepare the tortilla dough

   In a large bowl, sift 250 g of all‑purpose flour with 1 tsp baking powder and ½ tsp salt. Add 1 tbsp white vinegar then gradually incorporate 120 ml warm water, mixing by hand until a soft, slightly sticky dough forms.

   Time: PT12M

5. Form and rest the dough balls

   Divide the dough into balls of about 70 g each (approximately 8 balls). Place them on a lightly floured surface, cover with a clean kitchen towel and let rest for 5 minutes.

   Time: PT7M

6. Cook the tortillas

   Heat a griddle or skillet over medium‑high heat, lightly brush with vegetable oil. Roll each ball into a very thin disc (≈2 mm). Cook 30 s per side, flipping quickly until they puff slightly and turn golden.

   Time: PT10M

   Temperature: 200°C

7. Cook the chicken and vegetables

   In the same skillet, add a drizzle of olive oil, sauté the onions (and the bell pepper if using) until translucent. Add the marinated chicken and cook 8‑10 minutes, stirring until well browned and cooked through.

   Time: PT12M

   Temperature: 180°C

8. Prepare the cheese sauce

   In a small saucepan, heat 200 ml heavy cream over low heat, add 100 g grated cheese and ¼ tsp nutmeg. Stir until the cheese melts, then remove from heat.

   Time: PT5M

9. Assemble the fajitas

   On each warm tortilla, place a portion of chicken with vegetables, sprinkle with mozzarella, drizzle with cheese sauce and add a few cilantro leaves. Fold the tortilla into a triangle or roll.

   Time: PT5M

10. Serve

    Arrange the fajitas on a platter, serve with lime wedges and fresh salsa if desired.

    Time: PT0M

Nutrition Facts

Calories

950

Protein

45 g

Carbohydrates

70 g

Fat

45 g

Fiber

5 g