Sweet ’N’ Smoky BBQ Chicken Fajitas
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 20 minutes
- Cooking
- 20 minutes
- Total time
- 40 minutes
Heat / oven settingHob: medium-high heat
Ingredients
| Ingredient | Quantity |
|---|---|
| 750g | |
| 12 small | |
| 3 | |
| 1.5 | |
| 1.5 tbsp | |
| 3 tsp | |
| 1.5 tsp | |
| 6 tbsp | |
| 1.5 | |
| 6 leaves | |
| 150g |
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Equipment
- Digital scales, measuring jug and spoons
- Clean chopping boards and sharp knife
- Mixing bowl
- Clean serving utensils
- Oven gloves and heatproof mat
- Large frying pan
- Tongs
- Clean cloth for warmed tortillas
- Clean food thermometer
- Extra baking tray or larger pan/dish if needed for six servings
Method
Prepare
Wash hands, tie back hair and clean the workstation. Weigh the ingredients. Prepare vegetables first, then handle raw meat on a separate board; wash hands and sanitise equipment afterwards. Keep lettuce and yoghurt separate from raw poultry. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Cook chicken
Heat oil in a large pan. Stir-fry chicken for 7–9 minutes, turning frequently. Check the thickest pieces reach 75°C for at least 30 seconds with a clean food thermometer; keep cooking and recheck if necessary. Transfer to a clean bowl.
Cook vegetables
Cook peppers and onion in the same pan for 5–6 minutes until softened with a little colour. Add paprika and cumin for 1 minute.
Add sauce
Return cooked chicken, add BBQ sauce and a squeeze of lime. Heat for 2–3 minutes until steaming throughout.
Warm tortillas
Warm tortillas following packet instructions. Keep covered with a clean cloth to stay soft.
Fill and serve
Divide filling between tortillas. Add lettuce and yoghurt with clean utensils and fold.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Keep raw meat separate from cooked and ready-to-eat food. Do not wash raw poultry; wash hands and sanitise utensils after raw meat contact.
- Use a cleaned food thermometer for meat and egg dishes: the centre should reach 75°C for at least 30 seconds, or an equivalent safe time and temperature. Timings are a guide; size and equipment affect cooking.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Chicken provides protein and tortillas provide carbohydrate. Peppers and onion add fibre; BBQ sauce contributes salt and sugar.
Practical skills
Even slicing, stir-frying, coating with sauce and filling wraps.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.