Mesquite Chicken & Chorizo Fajitas

Featuring Newman’s Own® Sticky BBQ: Hot & Smoky Recipe & Balsamic Dressing

Mesquite is a classic smoky spice blend from the southern US and it takes its name from the shrub-like spiny trees that grow in the deserts there and in Mexico. It makes a tempting marinade for barbecued and grilled food such as the chicken used here.

Preparation time: 15 minutes (plus marinating)

Cooking time: 15 minutes

Serves: 4

Per serving: 713kcals, 37.2g fat, 11.8g saturated fat




3 boneless chick breasts, skinned
1/2 bottle of Newman’s Own Sticky BBQ: Hot & Smoky Recipe
2 tbsp (30 ml) vegetable or sunflower oil
1 green pepper, deseeded and sliced
6 oz (175 g) chorizo, thinly sliced
4 tortilla wraps 

2 tomatoes, diced
1 red onion, peeled and finely diced
1 avocado, peeled, stone removed and flesh diced
4 tbsp (60 ml) Newman’s Own Balsamic Dressing

To serve:
Soured cream
Chopped fresh coriander


1. Cut several slashes in each chicken breast with a sharp knife and place in a shallow dish. Spoon the Mesquite Sticky BBQ Marinade over the chicken, turning the breasts over until well coated. Cover the dish with cling film and chill in the fridge for several hours or overnight to marinate

2. Lift the chicken breasts from the marinade and grill or barbecue over medium heat for about 10 minutes or until the chicken is cooked through, turning the breasts over once or twice and basting with any marinade left in the dish

3. While the chicken is cooking, heat the oil in a pan and fry the pepper slices until starting to soften. Add the chorizo slices and fry for a further 2 minutes. Warm the tortilla wraps in a low oven or on the barbecue

4. To make the salsa, mix together the tomatoes, red onion and avocado. Add the Balsamic Vinaigrette and toss lightly

5. To serve, slice the cooked chicken into thin strips and divide between the flat breads with the green pepper and chorizo. Top with the salsa, a dollop of soured cream and a sprinkling of fresh coriander. Roll up and eat

Tip: if preferred, the chicken breasts can be cooked under a conventional grill or cut into strips, marinated and then stir-fried with the green pepper and chorizo

  [BACK] to Newman’s Own® Dressing Recipes