Crispy Chicken Fajita Roll Ups

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All the best parts of fajitas in a truly classy refined bundle of sophistication, these are really going to impress your dinner guests. Did we already say classy?


  1. Fry the peppers and onions with a little salt and pepper then set aside to cool when soft.
  2. Mix the spices together and set aside.
  3. Between two pieces of clingfilm, bash the chicken breasts until they are around 1/2 cm thick all over. Sprinkle both sides with the fajita seasoning and spread some of the cooled peppers and onions over them.
  4. Starting from the narrow end of the chicken breasts, roll them up into a neat bundle. Roll them up tightly in clingfilm to keep their shape and set them in the freezer for around an hour, until firm but not frozen through.
  5. With all the ingredients in large bowls, dip the (unwrapped) chicken spirals in the flour, then egg mix, then breadcrumbs, shaking off excess as you go.
  6. In a large skillet shallow fry the chicken spirals in oil at around 160°C, turning them frequently so they don't scorch. When an internal temperature measures 71°C they are ready to eat. Set on a wire tray somewhere warm.
  7. Make the cheese sauce - toss the cheese with the cornflour then heat it gently in the evaporated milk in a saucepan until melted and bubbling - you should have a smooth cheese sauce.
  8. Serve the chicken spirals sliced, with chips, covered in delicious cheesy sauce.
  9. Yum!