Need dinner in a flash? This spicy Mexican-inspired traybake will be ready in under 10 minutes, just chuck it all on the pan and you’re ready to roll.
- 1 1/2 tablespoons extra virgin olive oil
- 600g chicken breast stir-fry
- 40g packet spice mix for fajitas
- 12 small white corn tortillas
- 2 green shallots
- 280g jar Coles Chargrilled Peppers, drained, coarsely chopped
- 200g tub avocado dip
- Crème fraîche, to serve
- Fresh coriander sprigs, to serve
Preheat grill on high. Drizzle half of the oil over a baking tray. Place the tray under the grill to heat.
While the oil on the tray is heating, place the chicken in a large bowl. Add the spice mix. Use your hands to toss until chicken is coated.
Once the oil is hot, arrange the chicken mixture in a single layer on the tray. Drizzle over the remaining oil. Return the tray to the grill and cook for 3 minutes.
Meanwhile, wrap the tortillas in foil and place under the grill with the chicken. Chop the shallots.
Add the peppers to the tray with the chicken and toss to combine. Return to the grill for 2 minutes or until the chicken is cooked through.
Serve the chicken grill bake with the warmed tortillas, avocado dip and crème fraîche, sprinkled with the shallot and coriander.