Indian Fajita’s – 7sp

Mexican chicken fajitas are one of my favourite go to quick and easy dinners on a Friday night but equally, we do love a good Indian treat so last week, whilst brainstorming my weekly menu, I thought why not combine two of my favs and come up with a new Friday night mash up….. Indian chicken fajitas!

The result of this experiment was a definite success. A lovely easy, delicious dish that’s a little bit different.

If you can’t find the tikka spice mix, you can use my alternative spice mix (most of which you will probably have in your store cupboard if you make a lot of my recipes). I used the Roti’s pictured below from Morrison’s (they are 5sp each) however if you can’t get a hold of these, feel free to use normal tortillas (and adjust the points depending on which you use). I tend to have one wrap with mine and then instead of having a second, I have the meat and veg mix with a handful of salad.

The points below relate to four people having one big fajita each – Roti on the bottom, a dollop of mint yoghurt, ½ tsp mango chutney, fajita mix and a sprinkling of salad leaves.

If you use a normal tortilla instead of the roti – the points are 6sp per serving.

Indian Fajita’s

Serves 4 = 7sp per serving (Flex)


800g chicken breast fillet, raw, cubed

2 or 3 tbsp tikka spice mix (depending on how hot you would like it) (or 1 tsp each of ground cumin, ground coriander, garam masala, chilli powder, paprika and ½ tsp each turmeric, garlic granules, ground ginger and salt)

1 white onion, peeled and sliced

1 red onion, peeled and sliced

3 peppers, deseeded and sliced

Large handful coriander leaves, roughly chopped

1 lemon

For the mint yoghurt

200ml fat free Greek yoghurt

1 tsp mint sauce

1 tsp honey

Juice of ½ lemon

½ tsp turmeric

To serve

Bag of mixed salad leaves

2 tsp spicy mango chutney

Wraps of your choice (I used Methi Roti’s which are 5sp each and found in Morrison’s)


Spray a large frying pan or wok with 1kal and add the chicken with the tikka spice (or the alternative spice mix). Mix and fry on a high heat for 6-7 minutes (until the chicken is cooked through). Add a little water if the pan gets a bit dry. Next add the onion and peppers, season with salt and pepper and fry for another 6-7 minutes until the onions and peppers have started to soften.

While the veggies are cooking, pop all of the yoghurt ingredients into a bowl and mix. Pop on the table with the spicy mango chutney. Pop the salad leaves in a bowl and toss in a little lemon juice, seasoning with salt and pepper.

Add the coriander and juice of ½ lemon to the pan and toss into the mix. Remove the chicken from the heat and pop into a large bowl or, leave in the pan and pop in the middle of the table on a heat proof matt (be careful not to damage your table!!).

Finally, pop 4 roti’s in the microwave for 30-40 seconds and put on the table.

To serve, let everyone create their own fajita however they like. I like to add the mint yoghurt to the base, top with ½ tsp mango chutney and fill with the chicken, onion and pepper mix. I finish with a few salad leaves and then roll up and enjoy!




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9 thoughts on “Indian Fajita’s – 7sp

  1. Debi Clare Newbold says:

    These were AMAZING!! So simple to prepare but tasted like I’d marinated them overnight!
    Another winner – thanks Laura xx

  2. Julie says:

    Made these tonight for dinner. Wow they were absolutely delicious. My husband even said they were better than a takeaway which is saying something. Thank you xx

  3. Amanda Peach says:

    Have you ever tried to make the red split lentil tortillas Laura ? Its 1 cup of dried lentils 2 cups of water and 1tsp salt soak overnight and blend the lot including water!! It makes a batter. Theres definitely a skill to trying them into tortillas thin enough but with a tasty filling like this would make a very low pointed meal! Might try !

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