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Fajita Melt



Prep/ Cook Time:

40 Minutes


1 Serving


  • 150g of Shredded Chicken Breast

  • 1 small Onion, chopped

  • 1 small Green Pepper

  • 200g of Potato - peeled and chopped into wedges

  • 200ml of Passata

  • 2 cloves of garlic - finely chopped

  • 20g of low fat cheese

  • 15g of cheese spread like Primula

  • 1/2 tsp of chilli powder

  • 1 tsp of smoked paprika

  • 1/2 Cumin

  • 1/2 tsp of Coriander

  • A dash of chilli flakes

  • A little oil or low cal spray


1 - Chop potatoes into wedges. Mix with a little oil and season with salt and pepper.

2 - Put on a oven tray and roast in the oven for around 30 minutes on 180 or until they have browned (turn half way)

3 - Whilst wedges are in the oven, heat a little oil in a pan and add chopped onion and garlic.

4 - Gently fry off for a few minutes before adding peppers for another 3/4 minutes and then add the spices and chicken.

5 - After a few minutes, add in the Passata and stir for 6-8 minutes.

6 - Once wedges are done, line a small roasting dish with wedges, place fajita mix in the middle and put on cheese and cheese sauce.

7 - Put back in oven until cheese in fully melted.

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