Mini Fajitas (vegan and vegetarian options too!)



  • 2 tbsp olive oil or coconut oil
  • 2 skinless chicken breasts, cut into 1½ cm/½ in chunks
  • OR 1 ½ cups of red kidney beans cooked for vegetarian option
  • 1 large pepper (yellow or red) deseeded
  • 1 tsp ground coriander
  • ¼ tsp hot chilli powder
  • 227g can chopped tomatoes
  • 2 tbsp chipotle paste
  • 4 spring onions, trimmed and thinly sliced
  • 8 small corn or wholewheat tortillas
  • Small handful of coriander
  • Optional – Handful of shredded mozzarella (omit for vegan)


For the guacamole dip

  • 1 ripe avocado, stoned and peeled
  • Juice 1 large lime
  • 1 garlic clove, crushed
  • 2 heaped tbsp finely chopped coriander



  • Cut the chicken and peppers into ½ inch chunks.
  • Heat the oil in a large, non-stick frying pan or wok and stir-fry the chicken and peppers for 2 mins. (Omit chicken for a vegetarian option and just stir-fry the peppers.
  • Add the spices (chili powder and ground coriander) and cook for 30 secs while stirring.
  • Add the chipotle sauce and chopped tomatoes, simmer for 5 mins or until the sauce is nice and thick, stirring regularly.
  • Stir in the spring onions and cook for 1 more minute then remove from the heat.
  • Warm the tortillas in the oven for 5 minutes at 400 F (180C).
  • Make the guacamole by mashing the avocado and mixing all the ingredients together.
  • To serve, grab a tortilla, top with the fajita mix you just made, scoop up some guacamole and top with cheese (optional).
  • Enjoy!