Chicken and Mozzarella Fajitas

Ingredients

• 500 g Chicken breast (cut into 1 cm dice)
• 2 tablespoons Olive oil (for the marinade and cooking the chicken)
• 1 teaspoon Sweet paprika
• 0.5 teaspoon Turmeric (curcumin)
• 1 teaspoon Salt (for the marinade)
• 0.5 teaspoon Ground black pepper
• 1 medium Yellow onion (thinly sliced)
• 1 medium Red bell pepper (cut into strips (optional))
• 2 tablespoons Fresh cilantro (coarsely chopped)
• 250 g All‑purpose flour (for the tortilla dough)
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt (for the dough)
• 1 tablespoon White vinegar
• 120 ml Warm water (added gradually)
• 200 ml Heavy cream (for the cheese sauce)
• 100 g Grated cheese (cheddar or mozzarella)
• 0.25 teaspoon Ground nutmeg
• 100 g Mozzarella (sliced or shredded, to melt in the fajitas)
• 1 tablespoon Vegetable oil (for cooking the tortillas)

Instructions

1. Prepare the chicken

   Rinse the chicken breasts under cold water, pat dry with paper towels, then cut into small dice of about 1 cm.

   Time: PT10M

2. Marinate the chicken

   In a bowl, combine the chicken with 2 tbsp olive oil, 1 tsp sweet paprika, ½ tsp turmeric, 1 tsp salt, ½ tsp ground black pepper. Coat well by hand or with a spoon, cover and place in the refrigerator.

   Time: PT5M

3. Cut the vegetables

   Finely slice the onion into strips, cut the red bell pepper into strips (if using) and coarsely chop the cilantro.

   Time: PT5M

4. Prepare the tortilla dough

   In a large bowl, sift 250 g of all‑purpose flour with 1 tsp baking powder and ½ tsp salt. Add 1 tbsp white vinegar then gradually incorporate 120 ml warm water, mixing by hand until a soft, slightly sticky dough forms.

   Time: PT12M

5. Form and rest the dough balls

   Divide the dough into balls of about 70 g each (approximately 8 balls). Place them on a lightly floured surface, cover with a clean kitchen towel and let rest for 5 minutes.

   Time: PT7M

6. Cook the tortillas

   Heat a griddle or skillet over medium‑high heat, lightly brush with vegetable oil. Roll each ball into a very thin disc (≈2 mm). Cook 30 s per side, flipping quickly until they puff slightly and turn golden.

   Time: PT10M

   Temperature: 200°C

7. Cook the chicken and vegetables

   In the same skillet, add a drizzle of olive oil, sauté the onions (and the bell pepper if using) until translucent. Add the marinated chicken and cook 8‑10 minutes, stirring until well browned and cooked through.

   Time: PT12M

   Temperature: 180°C

8. Prepare the cheese sauce

   In a small saucepan, heat 200 ml heavy cream over low heat, add 100 g grated cheese and ¼ tsp nutmeg. Stir until the cheese melts, then remove from heat.

   Time: PT5M

9. Assemble the fajitas

   On each warm tortilla, place a portion of chicken with vegetables, sprinkle with mozzarella, drizzle with cheese sauce and add a few cilantro leaves. Fold the tortilla into a triangle or roll.

   Time: PT5M

10. Serve

    Arrange the fajitas on a platter, serve with lime wedges and fresh salsa if desired.

    Time: PT0M

Nutrition Facts

Calories

950

Protein

45 g

Carbohydrates

70 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken breast: turkey
• Instead of Olive oil: vegetable oil
• Instead of Sweet paprika: smoked paprika
• Instead of Red bell pepper: green bell pepper
• Instead of Fresh cilantro: flat‑leaf parsley
• Instead of All‑purpose flour: whole‑wheat flour
• Instead of White vinegar: apple cider vinegar
• Instead of Heavy cream: whole milk
• Instead of Grated cheese (cheddar or mozzarella): mixed grated cheese
• Instead of Mozzarella: raclette cheese
• Instead of Vegetable oil: olive oil

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Wooden spoon
• Frying pan (non‑stick)
• Griddle or grill
• Rolling pin
• Spatula
• Measuring cup
• Kitchen scale
• Dish towel or paper towel (optional)

Critical Steps — Do Not Skip

• Achieve a dough that is supple but not overly sticky (add flour or water as needed).
• Quickly cook the tortillas to prevent them from becoming too dry or burnt.
• Ensure the chicken reaches a safe internal temperature (75°C).

Chef Tips from the Video

• Add a pinch of ground cumin to the marinade for a more authentic aroma.
• Use low‑moisture mozzarella to prevent the sauce from becoming too watery.
• Serve with homemade salsa verde or guacamole for extra freshness.

Troubleshooting

Storage

Refrigerator: Store the tortillas and chicken separately in airtight containers, consume within 3 days.

Freezer: Tortillas can be frozen for 1 month, well wrapped in plastic wrap then a freezer bag.

Room temperature: Do not leave the fajitas at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken the day before for deeper flavor.
• Prepare the tortilla dough ahead of time, cover with plastic wrap and let rest in the refrigerator.
• Cooked tortillas can be quickly reheated on a hot skillet before serving.