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


Step 1
Preheat grill on high. Drizzle half of the oil over a baking tray. Place the tray under the grill to heat.
Step 2
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.
Step 3
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.
Step 4
Meanwhile, wrap the tortillas in foil and place under the grill with the chicken. Chop the shallots.
Step 5
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.
Step 6
Serve the chicken grill bake with the warmed tortillas, avocado dip and crème fraîche, sprinkled with the shallot and coriander.