Chicken fajita triangles

chicken fajita triangles

Course Main Course
Keyword fajita, tortilla
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 triangles


  • 4 tortillas

Fajita filling

  • 350 g chicken breasts
  • 2 mixed peppers
  • 2 onions
  • 1 tsp cajun seasoning
  • 1 tsp coriander
  • 15 ml olive oil

Oil for frying

  • 300 ml vegetable oil for frying I'm not 100% sure on the amount so have a bottle available!

Sealing paste

  • 15 g plain flour
  • 15 ml water


  1. Slice peppers and onions. Add to chicken breasts in a bowl.

  2. Add coriander and cajun seasoning. 

  3. Drizzle with olive oil and mix well.

  4. Place on a baking tray. Bake for around 25-30 minutes at gas mark 5 (190C).

  5. Once cooked chop into smaller pieces.

  6. Take the tortilla wraps and slice them in half. I used a pizza cutter for ease.
  7. Mix together 1tbsp of flour and a little water until you make a thick paste.
  8. Rub the paste along half of the cut edge of the tortilla.
  9. Fold the clean side over.
  10. Then fold the pasted side over.
  11. You've created a tortilla pocket. Like a samosa but with tortillas instead of pastry.
  12. Now fill the pocket 2/3 full with mixture. Rub the flour paste around the edge and press together to form a seal.
  13. You can then fry the chicken fajita triangles in hot vegetable oil for around 20-25 seconds per side.