Chicken Fajitas is one of my favourite meals and one I still have on a regular basis. They are creamy, melt in your mouth and CAN be made with a low fat version. They are associated to be super high in calories and really not that good for you. But when you go low fat they make a perfect mid-week supper and I often make a few batches for the freezer and then heat them up in the Air Fryer.
I never thought I would ever get Dominic eating them as he is not exactly a big spice fan – but he is a huge fan of them these days. The actual fajitas are syn free using just healthy extras. However the wraps themselves are highly syned so what I opt for instead is to have them with two small wholegrain pitta breads as this comes in at 7 syns for the two. The fajitas mixture also tastes amazing on top of some steamed rice so you have plenty of options to make them healthier.
And you can also choose to have one big one and then have it with a nice side salad.
- 28g Wholegrain Pitta Bread
- 1 Medium Onion Sliced
- 3 Medium Garlic Cloves
- 3 Cm Cube Piece Of Fresh Ginger
- Fat Free Cooking Spray
- 3 Chicken Breasts Sliced
- 1 Small Red Pepper Sliced
- 3 Tbsp Cajun Seasoning
- 1 Tbsp Coriander
- 2 Tbsp Smoked Paprika
- 1 Tsp Mixed Herbs
- 1 Tsp Tarragon
- 2 Tbsp Mixed Spice
- Salt & Pepper & Chilli
- 85g Light Philadelphia
- Place the chopped onion into the wok. Grate the garlic and the ginger and also add them to the wok. Then cook them with a little low calorie spray until the onions are golden.
- Add the sliced chicken and a little more fat free spray and carry on cooking on a medium heat until the chicken is cooked.
- Now add your red pepper and cook for a further five minutes.
- At this point it is time to add your herbs and spices and we all have different opinions on what is hot enough as we like to taste our food or chicken is always mildly spiced. Add your herbs and spices and add more if you like yours a lot hotter!
- We don’t use fresh chilli in our fajitas because we don’t use it very often and prefer to have a chilli grinder instead and it tastes just as nice.
- Once you have added your seasoning carry on cooking for a further five minutes and then add your Philadelphia. I find that 85g is plenty and it gives your fajitas this amazing creamy taste. Then if you find it is too thick just add a little skimmed milk.
- Then mix it altogether and then serve with a side salad in either a pitta bread (like us) or in a wrap.
- This recipe will make enough for 6 pitta breads so if you had one of them it would work out at ⅛ of a healthy extra for cheese. You can also make this without your healthy extra by swapping the Philadelphia for Fromage Frais. We are cheese freaks and we cant actually get Fromage Frais in Portugal so that’s why we have it with cheese. We have also found over the years that diet Philadelphia makes an amazing alternative to single cream and gives the same thickness in food.
- And remember to batch some up for the freezer and this recipe also works very well with turkey too.
Syns Per Fajitas = 3.5 Plus 1 HE B