eCook Meal
The Chicken Fajitas Of Champs
with guacamole, refried beans & pickled peppers
Juicy marinated chicken and onion are cooked together and then loaded onto soft flour tortillas. Crème fraîche, refried beans and dreamy guacamole join the deliciousness!
Serving guide
Choose your portion size.
GET THE FAJITAS STARTED
Preheat the oven to 200°C. In a large bowl, add the Mexican spice blend, a drizzle of oil, and the juice from 1 Lemon wedge. Mix until fully combined. Add the Chicken and the sliced onion and toss until coated. Place on a greased baking tray and spread out in a single layer. Roast in the hot oven for 12-15 minutes, until the chicken is cooked through.
REFRIED BEANS
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the diced onions and fry for 4-5 minutes, until soft and translucent, shifting occasionally. Mix in the drained beans and 50ml of water. Cover with the lid and cook for 5-7 minutes until softened.
MASH IT UP
Once the beans have softened, mash with a potato masher or fork until smooth. Cook for a further 2-3 minutes, stirring often until desired consistency. Remove from the heat and add a squeeze of Lemon juice and seasoning. If the mashed beans are too dry, add a splash of water. Cover to keep warm.
LOCO ABOUT SALAD
When the roast Chicken and onion have 5 minutes remaining, sprinkle over the cheese and roast for the remaining time, until melted. In a small bowl, combine the diced tomato, sliced pickled peppers and shredded green leaves with a drizzle of oil and seasoning. Loosen the créme fraîche with a splash of water and season.
WRAPPING IT UP
Place a pan over a high heat. When hot, add a tortilla and toast for 30 seconds per side until slightly toasted and charred. Remove from the pan, and repeat with the remaining tortilla.
FAJITA FINALE
DIY! Time to plate up the fajitas. Start with the warm tortillas, and smear with some of the créme fraîche. Top with the refried beans and the salad mix. Pile up the cheesy Chicken, dollop over the Guacamole, and drizzle over the remaining créme fraîche. Serve with any remaining lemon wedges. Bueno, Chef!
GET THE FAJITAS STARTED
Preheat the oven to 200°C. In a large bowl, add the Mexican spice blend, a drizzle of oil and the juice from 2 Lemon wedges. Mix until fully combined. Add the Chicken and the sliced onion and toss until coated. Place on a greased baking tray and spread out in a single layer. Roast in the hot oven for 12-15 minutes, until the chicken is cooked through.
REFRIED BEANS
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the diced onions and fry for 5-6 minutes, until soft and translucent, shifting occasionally. Mix in the drained beans and 100ml of water. Cover with the lid and cook for 5-7 minutes until softened.
MASH IT UP
Once the beans have softened, mash with a potato masher or fork until smooth. Cook for a further 2-3 minutes, stirring often until desired consistency. Remove from the heat and add a squeeze of Lemon juice and seasoning. If the mashed beans are too dry, add a splash of water. Cover to keep warm.
LOCO ABOUT SALAD
When the roast Chicken and onion have 5 minutes remaining, sprinkle over the cheese and roast for the remaining time, until melted. In a small bowl, combine the diced tomato, sliced pickled peppers and shredded green leaves with a drizzle of oil and seasoning. Loosen the créme fraîche with a splash of water and season.
WRAPPING IT UP
Place a pan over a high heat. When hot, add a tortilla and toast for 30 seconds per side until slightly toasted and charred. Remove from the pan, and repeat with the remaining tortillas.
FAJITA FINALE
DIY! Time to plate up the fajitas. Start with the warm tortillas, and smear with some of the créme fraîche. Top with the refried beans and the salad mix. Pile up the cheesy Chicken, dollop over the Guacamole, and drizzle over the remaining créme fraîche. Serve with any remaining lemon wedges. Bueno, Chef!
GET THE FAJITAS STARTED
Preheat the oven to 200°C. In a large bowl, add the Mexican spice blend, a drizzle of oil and the juice from 3 Lemon wedges. Mix until fully combined. Add the Chicken and the sliced onion and toss until coated. Place on a greased baking tray and spread out in a single layer. Roast in the hot oven for 15-20 minutes, until the chicken is cooked through.
REFRIED BEANS
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the diced onions and fry for 6-7 minutes, until soft and translucent, shifting occasionally. Mix in the drained beans and 150ml of water. Cover with the lid and cook for 5-7 minutes until softened.
MASH IT UP
Once the beans have softened, mash with a potato masher or fork until smooth. Cook for a further 2-3 minutes, stirring often until desired consistency. Remove from the heat and add a squeeze of Lemon juice and seasoning. If the mashed beans are too dry, add a splash of water. Cover to keep warm.
LOCO ABOUT SALAD
When the roast Chicken and onion have 5 minutes remaining, sprinkle over the cheese and roast for the remaining time, until melted. In a small bowl, combine the diced tomato, sliced pickled peppers and shredded green leaves with a drizzle of oil and seasoning. Loosen the créme fraîche with a splash of water and season.
WRAPPING IT UP
Place a pan over a high heat. When hot, add a tortilla and toast for 30 seconds per side until slightly toasted and charred. Remove from the pan, and repeat with the remaining tortillas.
FAJITA FINALE
DIY! Time to plate up the fajitas. Start with the warm tortillas, and smear with some of the créme fraîche. Top with the refried beans and the salad mix. Pile up the cheesy Chicken, dollop over the Guacamole, and drizzle over the remaining créme fraîche. Serve with any remaining lemon wedges. Bueno, Chef!
GET THE FAJITAS STARTED
Preheat the oven to 200°C. In a large bowl, add the Mexican spice blend, a drizzle of oil and the juice from 4 Lemon wedges. Mix until fully combined. Add the Chicken and the sliced onion and toss until coated. Place on a greased baking tray and spread out in a single layer. Roast in the hot oven for 15-20 minutes, until the chicken is cooked through.
REFRIED BEANS
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the diced onions and fry for 6-7 minutes, until soft and translucent, shifting occasionally. Mix in the drained beans and 200ml of water. Cover with the lid and cook for 5-7 minutes until softened.
MASH IT UP
Once the beans have softened, mash with a potato masher or fork until smooth. Cook for a further 2-3 minutes, stirring often until desired consistency. Remove from the heat and add a squeeze of Lemon juice and seasoning. If the mashed beans are too dry, add a splash of water. Cover to keep warm.
LOCO ABOUT SALAD
When the roast Chicken and onion have 5 minutes remaining, sprinkle over the cheese and roast for the remaining time, until melted. In a small bowl, combine the diced tomato, sliced pickled peppers and shredded green leaves with a drizzle of oil and seasoning. Loosen the créme fraîche with a splash of water and season.
WRAPPING IT UP
Place a pan over a high heat. When hot, add a tortilla and toast for 30 seconds per side until slightly toasted and charred. Remove from the pan, and repeat with the remaining tortillas.
FAJITA FINALE
DIY! Time to plate up the fajitas. Start with the warm tortillas, and smear with some of the créme fraîche. Top with the refried beans and the salad mix. Pile up the cheesy Chicken, dollop over the Guacamole, and drizzle over the remaining créme fraîche. Serve with any remaining lemon wedges. Bueno, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R214.96
for 4 servings · R53.74 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Crème Fraîche needs 190 mlSour Cream 250 ml 250 ml at R38.99 · 76% of packR29.63
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Guacamole needs 160 gGuacamole Seasoning 40 g 40 g at R20.99 · 4.0× packsR83.96
Not in the Woolies basket — source these elsewhere:
- Wheat Flour Tortillas
- NOMU Mexican Spice Blend
- Grated Mozzarella & Cheddar Cheese Mix
- Pickled Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for The Chicken Fajitas Of Champs?
The preparation time for The Chicken Fajitas Of Champs with guacamole, refried beans & pickled peppers is between 10 and 25 minutes.
What is the total time required to make The Chicken Fajitas Of Champs with guacamole, refried beans & pickled peppers?
The total time required to make The Chicken Fajitas Of Champs with guacamole, refried beans & pickled peppers is between 30 and 45 minutes.
How many servings does The Chicken Fajitas Of Champs provide?
4 servings
What are the main ingredients in The Chicken Fajitas Of Champs?
Black Beans, Chicken, Creme Fraiche, Green Leaves, Guacamole, Lemon, Mozzarella & Cheddar Cheese Mix, NOMU Mexican Spice Blend, Onion, Pickled Bell Peppers, Tomato, Wheat Flour Tortilla
What is the nutritional information of The Chicken Fajitas Of Champs?
Calories: 1038, Carbs: 89 grams, Fat: grams, Protein: 60 grams, Sugar: 24.2 grams, Salt: 2238 grams
How do I prepare The Chicken Fajitas Of Champs?
FAJITA FINALE: DIY! Time to plate up the fajitas. Start with the warm tortillas, and smear with some of the créme fraîche. Top with the refried beans and the salad mix. Pile up the cheesy chicken, dollop over the guacamole, and drizzle over the remaining créme fraîche. Serve with any remaining lemon wedges. Bueno, Chef! LOCO ABOUT SALAD: When the roast chicken and onion have 5 minutes remaining, sprinkle over the cheese and roast for the remaining time, until melted. In a small bowl, combine the diced tomato, sliced pickled peppers and shredded green leaves with a drizzle of oil and seasoning. Loosen the créme fraîche with a splash of water and season. MASH IT UP: Once the beans have softened, mash with a potato masher or fork until smooth. Cook for a further 2-3 minutes, stirring often until desired consistency. Remove from the heat and add a squeeze of lemon juice and seasoning. If the mashed beans are too dry, add a splash of water. Cover to keep warm. REFRIED BEANS: Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the diced onions and fry for 5-6 minutes, until soft and translucent, shifting occasionally. Mix in the drained beans and 100ml of water. Cover with the lid and cook for 5-7 minutes until softened. WRAPPING IT UP: Place a pan over a high heat. When hot, add a tortilla and toast for 30 seconds per side until slightly toasted and charred. Remove from the pan, and repeat with the remaining tortillas. GET THE FAJITAS STARTED: Preheat the oven to 200°C. In a large bowl, add the Mexican spice blend, a drizzle of oil and the juice from 2 lemon wedges. Mix until fully combined. Add the chicken and the sliced onion and toss until coated. Place on a greased baking tray and spread out in a single layer. Roast in the hot oven for 12-15 minutes, until the chicken is cooked through.
What should be prepared from my kitchen to make The Chicken Fajitas Of Champs?
Black Beans, Chicken, Creme Fraiche, Green Leaves, Guacamole, Lemon, Mozzarella & Cheddar Cheese Mix, NOMU Mexican Spice Blend, Onion, Pickled Bell Peppers, Tomato, Wheat Flour Tortilla
How many calories does The Chicken Fajitas Of Champs have?
1038 calories
How much fat content does The Chicken Fajitas Of Champs have?
grams