Pass around a few trays of the mini chicken fajitas to keeps your guests satisfied so you can keep on entertaining with no added hassle. This chipotle chicken and peppered filling makes for mouth-watering snacks.


2 tbsp sunflower oil

2 skinless chicken breasts, cut into 1½ cm/½ in chunks

1 red pepper, deseeded and cut into 1½ cm/½ in chunks

1 yellow pepper, deseeded and cut into 1½ cm/½ in chunks

227g can chopped tomatoes

2 tbsp chipotle paste

4 spring onions, trimmed and thinly sliced

large pack coriander, leaves chopped

3 large flour tortillas

75g ready-grated mozzarella



  1. Heat the oil in a large wok and add the chicken and peppers. Stir-fry for 2 mins then add the spices. Stir for 30 seconds and add the tomatoes and chipotle paste. Leave to simmer for 5 mins stirring occasionally then add the spring onions and coriander. After 1 min of cooking take it off the heat.  
  2. Cut the tortillas into 36 triangles. First by into quarters then turning each quarter in 3 triangles.
  3. Add the cooked chicken mix and cheese to each triangle and roll it up from the pointed end and secure with a cocktail stick.
  4. Repeat this for all triangles and place on a baking tray cover with cling film and chill until ready to be reheated.


The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

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