Old El Paso

Chunky chicken marinated in a smoky bbq spice mix, grilled or barbecued on skewers with fresh mango and pineapple, then wrapped up in soft warm flour tortillas.

Ingredients

1 x Old El Paso Original Smoky BBQ Fajita Dinner Kit
4 x skinless, boneless chicken breast cut into bite size chunks
16 x chunky pieces of fresh pineapple
16 x chunky pieces of fresh mango
1 x red pepper, deseeded and cut into chunks
1 x red onion, chopped into chunks
1 x tbsp vegetable oil
Half a head of shredded lettuce
8 skewers

For the mango salsa:
1 x medium sized ripe mango, peeled, stoned and diced
½ x small red onion, finely chopped
½ x lime, juiced
Freshly chopped coriander

Kit contains: 8 x Old El Paso Soft Flour Tortillas, 1 x Old El Paso Spice Mix for Original Smoky BBQ Fajitas, 1 x Old El Paso Thick ‘n’ Chunky Salsa

SMS this shopping list to your mobile >

Instructions

1. Put the oil in a large bowl and sprinkle in the sachet of Old El Paso Original Smoky BBQ Spice Mix for Fajitas. Stir in the chicken and leave to marinate for 30 minutes.

2. Place all the salsa ingredients in another bowl with the sachet of Old El Paso Thick ‘n Chunky Salsa and mix well.

2. Thread the skewers with alternate chunks of chicken, fruit and veg, allowing 2 big chunks of mango and 2 of pineapple per skewer. Brush with any remaining spice mixture and cook for 8-10 minutes on a medium hot bbq or grill, turning occasionally, until the chicken is thoroughly cooked.

3. Warm the Soft Flour Tortillas by following the pack instructions, or place on the bbq or under the grill for 20-30 seconds each side.

Make it your way

Take a tortilla, make a bed of crispy lettuce on top, then remove the skewer and pile on the chicken, fruit and veg. Spoon on some fruity salsa and roll up to make deliciously fruity fajitas!

Cook’s tips

Go veggie using big chunks of courgettes, coloured peppers and button mushrooms instead of chicken.