From the OPR kitchen
An oven-cooked fajita filling, ready to bring to the table with wraps and yoghurt.
An OPR editorial recipe for home cooking. The photograph is a serving illustration.
At home recipes
Chicken fajita traybake
At home recipes · Family
An oven-cooked fajita filling, ready to bring to the table with wraps and yoghurt.
15 min prep · 30 min cook · Serves 4 · Main
Recipe by Other People's Recipes · Published · Updated
The method
- 1Heat the oven to 200°C (180°C fan). Choose a large roasting tray so the ingredients sit in a single layer.
- 2Toss chicken, peppers and onions with oil, paprika and cumin. Spread on the tray. Warm the wraps according to the packet when the chicken is almost ready; mix yoghurt with lime juice to serve.
- 3Roast for about 30 minutes, turning or stirring vegetables halfway through. Add a splash of water if the tray becomes dry.
- 4Check the thickest pieces of every meat or fish ingredient reach 75°C for at least 30 seconds with a clean food thermometer. Continue cooking if needed; time and colour alone are not reliable.
- 5Check the vegetables are tender all the way through. Rest for 5 minutes and divide between four plates.
Cook's notes & swaps
A little help from the OPR kitchen
These are optional pointers for making the recipe your own while keeping the spirit of the original.
Make it your own
Taste before serving and adjust the seasoning a little at a time. Check ingredient labels for allergens and dietary suitability.
A note from the OPR kitchen
An OPR editorial recipe for everyday home cooking. Timings are a guide and depend on your equipment; follow the method and check food is fully cooked. This recipe has not been independently kitchen-tested.
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