Fajita Roll-Ups

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3 people


30 mins


  • 2 chicken breasts, sliced
  • 3 peppers, cut into thin strips
  • 1 onion, cut into thin slices
  • 2 tbsp fajita seasoning
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • 3 large lasagna sheets
  • 2 cups cream cheese, softened
  • 2 cups mixed cheddar and mozzarella

Mexico, meet Italy. These Fajita Roll-Ups are the epitome of sophistication, a beautiful marriage of two noble cultures in one tasty dish. Think of Rome in a sombrero drinking tequila.


  1. Preheat the oven to 180°C/360°F.
  2. Place the chicken, peppers and onions on a large roasting tray and sprinkle with the seasoning and oil. Bake for around 20 minutes until cooked through, then leave to cool and dice into small chunks.
  3. Slather each lasagna sheet with cream cheese and sprinkle with the fajita mix, then roll up into a tight tube and cut into three.
  4. Arrange these in a greased dish then top with more cream cheese and sprinkle lavishly with cheese.
  5. Bake for 30 minutes or until the cheese has bubbled up and the pasta has cooked through.