Chicken Fajita Baskets

Chicken Fajita Baskets

Chicken Fajita Baskets

Serves: 4

Ingredients

Tortilla Baskets

  • 4 large  low carb whole flour tortillas
  • ½ tbsp olive oil

Filling

  • 2 chicken breasts, thinly sliced (approx 400g)
  • 1 red capsicum, sliced
  • 1 onion, sliced
  • ½ cup corn 
  • 1 cup shredded cheese (Mexican blend)

Fajita Seasoning

  • 1 tsp ground cumin
  • 1 ½ tsp smoked paprika
  • 1 ½ tsp garlic powder
  • 1 ½ tsp onion powder
  • Salt and black pepper, to taste

Toppings

  • Guacamole 
  • Red onion, thinly sliced
  • Fresh coriander, chopped 
  • Lime wedges

Method

  1. Preheat the oven to 400°F (200°C).
  2. Make one cut from the edge to the center of each tortilla. Overlap the edges to form a bowl shape and place into a large muffin tin. 
  3. Lightly brush with oil.
  4. In a large skillet, add olive oil and cook the chicken over medium-high heat until browned.
  5. Add the bell pepper, onions, and corn. Season with the fajita seasonings. 
  6. Cook until the vegetables are tender-crisp.
  7. Divide the cooked chicken evenly among the tortilla baskets.
  8. Top each with mixed cheese.
  9. Bake for 10–12 minutes, until the tortillas are crisp and the cheese is melted.
  10. Top with guacamole, sliced red onion, cilantro, and a squeeze of fresh lime before serving.

 

Meal prep tips

Fridge: Store cooked baskets in an airtight container for 3–4 days. Keep guacamole and fresh toppings separate.

Freezer: The cooked chicken and vegetable filling can be frozen for up to 2–3 months. I wouldn't recommend freezing the assembled tortilla baskets because the tortilla can become soft after thawing.

Best meal-prep method: Prepare the chicken and vegetable filling ahead, refrigerate, then assemble and bake the tortilla baskets fresh. Add guacamole, coriander, red onion and lime after reheating.

For crispier baskets: Reheat in an air fryer or oven rather than the microwave.

Macros per serve 

Calories 460 kcal

Protein 31g

Carbohydrates 36g

Fat 20g

Fibre 4g

Sugars 5g 

Health benefits

Chicken breast provides lean, high-quality protein to support muscle maintenance, recovery and satiety. It also provides selenium, vitamin B6 and niacin.

Capsicum rich in vitamin C and provides carotenoids and other antioxidant compounds.

Corn provides fibre, folate and carotenoids while adding carbohydrates and natural sweetness.

Onion provides fibre and beneficial plant compounds including quercetin.

Avocado/guacamole provides fibre, potassium, folate and predominantly monounsaturated fats, which can contribute to satiety.

Coriander and lime add freshness, flavour and small amounts of vitamins and antioxidants without significantly increasing calories.

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