Coriander & Chilli Pesto Turkey Fajitas
Our Fresh Coriander and Chilli Pesto is just the thing to bring out the sunshine. Simply toss in some sweetcorn, thin slices of red pepper, rocket and a squeeze of lime and wrap it up in a fresh tortilla and let the fiesta begin.
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Cook Time
25 mins
Serves
2
Ingredients
- 1 tbsp. olive oil
- 1 red or yellow pepper, or use ½ of each, halved, de-seeded and sliced into strips
- 2 small soft tortilla wraps
- Large handful wild rocket leaves
- 1 avocado, roughly chopped and tossed in lime juice and chopped fresh chilli
- ¼ jar Sacla’ Fresh Coriander & Red Chilli Pesto
- Sea salt to season
- Freshly ground black pepper to season
How to make the recipe
1. Heat the olive oil in a frying pan, add the peppers and season with sea salt and freshly ground black pepper. Cook for 10-15 mins until lightly charred and softened.
2. Fill half the wraps with rocket leaves, top with the avocado and spoon over the coriander pesto. Fold over, squash the wrap together and enjoy.
2. Fill half the wraps with rocket leaves, top with the avocado and spoon over the coriander pesto. Fold over, squash the wrap together and enjoy.
