Chicken Fajita Drumsticks With Mexican Corn Salad

Easy roasted spiced chicken drumsticks served with a fresh sweetcorn and red pepper salad wrapped in tortillas.

Easy Chicken Quick Main Course Fajita Corn Salad

Estimated Nutrition

Calories

475.7

kcal / serving

2854.2 kcal total

Carbs

44.3g

per serving

265.8 g total

Fat

18.8g

per serving

112.5 g total

Protein

32.5g

per serving

194.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

0.5

piece

Lemon

Juice only

GrainsCereals

pieces

Tortilla Wrap

Large

Meat

pieces

Chicken Drumstick

NutsSeeds

Paprika

Cumin

Ground

cloves

Garlic

Lightly crushed with skins left on

to taste

Salt

to taste

Black Pepper

OilsFats

Vegetable Oil

Vegetables

200

Sweetcorn

Tinned, rinsed and drained

piece

Red Pepper

Seeds removed and finely chopped

pieces

Spring Onion

Finely sliced

Method

Preheat the oven to 200°C.

Wrap the shredded chicken and salad inside the tortilla wraps.

Shred the cooked chicken from the bone.

Season the salad with salt and pepper.

Combine sweetcorn, chopped pepper, sliced spring onions, and lemon juice in a bowl.

Roast for 30 minutes, turning halfway through, until chicken is cooked and charred.

Season with salt and pepper.

Place chicken, spices, crushed garlic, and oil in a large roasting tray.