2 tbsp coriander, chopped, plus a little more for topping
1 tomato, chopped
1 1/2 cups cheddar, grated
9 tortilla wraps
1 cup sour cream
1 tsp chilli flakes
Recipe by Tom
To a large roasting tray, add the chicken, peppers and onions, fajita seasoning, salt and olive oil. Roast for 30 minutes at 200°C, stirring once or twice during the process. Cool.
Brush the inside of a bundt tin with olive oil, then start to lay in your tortillas. Push them in as if they were hard tacos. They should shape easily to the shape of the bundt tin. 5 tortillas will give you a good coverage on a medium/small bundt tin. Insert 4 more tortillas in the inner flaps of the 5 bottom tortillas. Now you are ready to layer!
Go in with half the cheese. Now lay in the fajita mix. Top with coriander, tomatoes then the rest of the cheese. Fold in the four top tortillas as best you can. Don't worry if it's not perfect! Bake for 25 minutes at 180°C, or until the cheese has melted. Turn out onto a board, glaze with sour cream and sprinkle over the extra coriander and chilli flakes.