Cajun Chicken Tortillas

clock 20 minutes + 5 minutes


  • 400g chicken breast, skin removed, diced
  • 2 cloves garlic, crushed
  • 2-3 tsp Cajun seasoning
  • 4 Tbsp lemon juice
  • 1 Tbsp oil
  • 1 avocado, diced
  • 1 tomato, diced
  • ¼ cup chopped red onion
  • 2 Tbsp chopped coriander
  • Salt
  • Pepper
  • 8 tortillas
  • 2 cups shredded iceberg lettuce
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  • 1. Place chicken into a large bowl. Add garlic, Cajun spice and 2 Tbsp lemon juice. Combine well. Marinate for at least 10 minutes.

  • 2. Heat oil in frying pan over medium heat, shake off the excess marinade and cook chicken for 6-8 minutes, or until golden brown and cooked through.

  • 3. In a small bowl, combine avocado, tomato, red onion, coriander and 2 Tbsp lemon juice. Season with salt and pepper.

  • 4. Heat tortillas one at a time in a frying pan on high heat for 30 seconds each side. Or alternatively wrap in tinfoil and warm in an oven for 10 minutes.

  • 5. To serve, assemble the tortillas with chicken, shredded lettuce, avocado mixture, and roll.

  • TIP: With the remaining tortilla wraps, cut into triangles and bake in the oven until crispy, use as corn chips for nachos.

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