4 Chicken Fajita Twists

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  1. For the fajita chicken mix, mix everything in a large baking/roasting tray and roast for 20-25 minutes at 220*C, stirring once or twice during that period to ensure even cooking. Cool slightly.
  2. For your fajita cake, push a tortilla into a small cake tin/spring-form tin. sprinkle in a 3rd of your cheese, then add a layer of fajita mix. Repeat until the tin is full- top the last bit of fajita mix with a bit more cheese and push a final tortilla on top.
  3. Bake for 25 minutes at 180°C. Cool slightly, then turn out upside-down on a board.
  4. Top with sour cream and decorate your cake with chilli and coriander.
  5. Destroy
  6. For your nachos, cut your tortillas into triangles. Mix the melted butter with the fajita seasoning, toss your triangles in this and lay in a single layer on a baking tray. Bake at 160°until crisp.
  7. Load your nachos into a baking dish or small skillet. Top with fajita mix and cheese and bake for 10 minutes at 180°C, or until melty and nice.
  8. Top with sour cream, avocado, tomato and spring onion.
  9. Destroy.