Healthy Snack Recipes

Mini chicken fajitas

These Mexican inspired party nibbles are filled with spicy chipotle chicken and peppers - make ahead for fuss-free entertaining

Prep time : 25 mins

Cooking Time: 16 - 20 mins

Makes 36


2 tbsp sunflower oil
2 skinless chicken breasts, cut into 1½ cm/½ in chunks
1 red pepper, deseeded and cut into 1½ cm/½ in chunks
1 yellow pepper, deseeded and cut into 1½ cm/½ in chunks
1 tsp ground cumin
1 tsp ground coriander
¼ tsp hot chilli powder
227g can chopped tomatoes
2 tbsp chipotle paste
4 spring onions, trimmed and thinly sliced
large pack coriander, leaves chopped
3 large flour tortillas
75g ready-grated mozzarella

For the guacamole dip
1 ripe avocado, stoned and peeled
juice 1 large lime
1 garlic clove, crushed
2 heaped tbsp finely chopped coriander

You will need
36 cocktail sticks


  1. Heat the oil in a large, non-stick frying pan or wok and stir-fry the chicken and peppers for 2 mins. Sprinkle over the spices and cook for 30 secs more, stirring. Tip the tomatoes into the pan and stir in the chipotle paste. Simmer for 5 mins or until the sauce is thick and glossy, stirring regularly. Stir in the spring onions and coriander, cook for 1 min more, then remove from the heat and leave to cool.

  2. Cut the tortillas into quarters, then cut each quarter into three pieces, so you have 36 triangles. Place 1 tsp of the chicken mixture and a little cheese at the widest end of a triangle. Roll the pointed end of the triangle around the filling and secure with a cocktail stick. Place on a baking tray lined with baking parchment. Fill and roll the other triangles. Cover with cling film and chill for up to 8 hrs until ready to reheat.

  3. To make the dip, mash all the ingredients in a bowl until almost smooth. Cover the surface of the dip with cling film and chill for up to 24 hrs.

  4. When ready to serve, heat oven to 200C/180C fan/gas 6. Uncover the fajitas and bake for 6-8 mins or until hot throughout. Serve with the guacamole.