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Easy Fajita Rolls

by Paul Frangie


  • 500g Chicken Thighs
  • Rice paper (10-12 sheets)
  • 1 Avocado
  • 2 Limes
  • 1 Red Onion
  • 1 Tomato
  • Feta cheese (optional)
  • Bunch fresh coriander
  • Salt & pepper

You'll need

  • Knife & chopping board
  • Baking rack & tray
  • Lime zest & juicer
  • Large bowl

Here's How

  1. Preheat the oven to 220C.
  2. Season the chicken thighs with salt & pepper. Then place thighs on a baking rack.

    [Place a baking tray lined with baking paper or aluminum foil underneath rack for any dripping fat]
  3. Cook thighs in oven at 220C for 20-25mins, remove, keep aside and allow to cool.
  4. Thinly slice tomato, red onion and avocado, pick leaves off coriander, and keep aside separately.
  5. Zest and juice two limes, keep aside.
  6. Once chicken thighs have cooled, pick meat off the bones and slice/shred. Add lime juice & zest to chicken,, mix and leave to marinate.
  7. Fill large bowl with warm water, and dip one sheet of rice paper in the water and place on chopping board.
  8. In the middle of the rice paper add a small amount of chicken, a slice of avocado, tomato and red onion, top with some fresh coriander and crumbled feta cheese (optional).
  9. Fold in sides and roll over rice paper to form a roll, keep aside. Using a wet knife slice rolls on the diagonal. Repeat with the rest of the ingredients.
  10. Serve & enjoy!
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