Experience a delightful fusion of flavours with this Chicken Fajita Tortizza with Rocket Salad recipe. This dish combines the spicy taste of chicken fajita with the comforting texture of a tortizza, promising a dining experience that’s both exciting and satisfying.
The star of this dish is the chicken fajita tortizza, cooked until it’s crispy and bursting with flavour. The tortizza is topped with chunks of spicy chicken fajita, creating a delightful blend of textures and flavours.
Adding a touch of freshness to the dish is the rocket salad. This salad, with its fresh rocket leaves and vibrant dressing, offers a refreshing taste that pairs well with the spicy tortizza.
This Chicken Fajita Tortizza with Rocket Salad recipe is an excellent choice for those nights when you want a meal that’s quick, comforting, low calorie and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a cutting board, knife, garlic press, grater, baking tray, frying pan and bowls.
- 1 Green Pepper
- 1 Spring Onion
- 1 Garlic Clove
- 60g Mature Cheddar Cheese
- 4 Plain Taco Tortillas
- 260g Diced Chicken Thigh
- Central American Style Spice Mix
- 1 Carton of Tomato Passata
- 6ml Balsamic Vinegar
- 20g Rocket
- 1 tbsp Olive Oil for the Dressing
Step 1: Preparation
Start by preheating your oven to 200°C. Slice the pepper into thin strips after removing the core and seeds. Trim the spring onion and slice it thinly. Grate the garlic using a grater or a garlic press. Grate the cheese and set it aside.
Step 2: Prepare the Tortizza Base
Arrange the tacos (2 per person) on a lightly oiled baking tray, ensuring they are well spread out. You may need to use two baking trays. Drizzle each taco with a bit of oil to coat them well. Place the tacos on the top shelf of the oven to slightly brown and crisp up for about 3-5 minutes. Once done, remove them but keep them on the baking tray as they will go back in the oven later.
Step 3: Cook the Fajita Mix
Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the chicken to the pan and season with salt and pepper. Remember to wash your hands after handling raw chicken and its packaging. Cook the chicken until it is brown all over, turning occasionally for about 5-6 minutes. Add the sliced pepper to the pan and cook until it softens, which should take about 3-4 minutes.
Step 4: Finish the Fajita Mix
Add the garlic and Central American style spice mix to the frying pan with the chicken and cook for 1 minute, stirring continuously. Add the passata and let it simmer until it thickens, which should take about 4-5 minutes. Season the mix to taste with salt and pepper, then remove the pan from the heat. Ensure that the chicken is cooked and no longer pink in the middle.
Step 5: Top Your Tortizza
Evenly divide the fajita mix between the baked tortizza bases, spreading it out to the edges. Scatter the sliced spring onion over the mix, followed by the grated cheese. Place your tortizzas back onto the top shelf of your oven and bake until the cheese has melted and is bubbling, which should take about 4-6 minutes. If you’re using more than one baking tray, use the middle shelf as well and swap the trays around on the shelves halfway through for even cooking.
Step 6: Finish and Serve
While your tortizzas are baking, pour the balsamic vinegar and olive oil (see ingredients for the amount) into a medium bowl, season with salt and pepper, and mix well. Once your tortizzas are out of the oven, transfer them onto your plates. Just before serving, add the rocket to the dressing bowl and toss well to coat. Serve the chicken fajita tortizzas with the rocket salad on the side. Enjoy your meal!