Nutrition per serve

Kcal: 335 Fat: 6g Saturates: 1g Protein: 28g Carbs: 41g Sugars: 5g Fibre: 6g Salt: 0 Iron: 2mg Calcium: 31mg



This recipe has been reviewed and approved by Everyday Nutrition Founder and Accredited Practising Dietitian, Joanna Baker.

Prep time: 10 mins, Cook time: 30 mins, Total time: 40 mins


500g Sliced chicken breast

260g, (1 jar) Slightly Different  Mexican Fajita Sauce

50g Green bell pepper sliced

50g Red bell pepper sliced

8 Low FODMAP rice tortillas wraps

1 Red chilli

1/2 Lime

Black pepper to garnish


Pre-heat oven 180 degrees F

Slice the chicken and peppers. Place evenly in an oven proof dish

Addition to add extra heat: Slice in half the red chilli and de-seed. 

Place on top of the chicken

Slice the lime and squeeze half of the juice over the chicken. 

Place the other half on the chicken

Drizzle garlic infused oil over the chicken. 

Cover dish loosely with foil

Place in the oven for 15 minutes

Remove dish from the oven and discard the foil toss the chicken and peppers. 

Pour the Fajita sauce evenly over the chicken and garnish with black pepper

Place back in the oven for a further 15 minutes

Remove dish from the oven

Remove the lime and chopped chilli from the dish

Serve with Gluten Free tortillas and salad, 

Additional: Homemade Low FODMAP Guacamole and sour cream dip


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