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Chicken Fajita Drumsticks With Mexican Corn Salad

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

EasyChickenQuickMain CourseFajitaCorn Salad

Estimated Nutrition

Per Serving Total
Calories 475.7 kcals 2854.2 kcals
Carbohydrates 44.3 grams 265.8 grams
Fat 18.8 grams 112.5 grams
Protein 32.5 grams 194.8 grams
Cook Time
30 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
0.5
piece
Lemon
Juice only
GrainsCereals
6
pieces
Tortilla Wraps
Large
Meat
12
pieces
Chicken Drumsticks
NutsSeeds
15
ml
Paprika
15
ml
Cumin
Ground
4
cloves
Garlic
Lightly crushed with skins left on
1
to taste
Salt
1
to taste
Black Pepper
OilsFats
15
ml
Vegetable Oil
Vegetables
200
g
Sweetcorn
Tinned, rinsed and drained
1
piece
Red Pepper
Seeds removed and finely chopped
2
pieces
Spring Onions
Finely sliced

Steps

  • Preheat the oven to 200°C.
  • Place chicken, spices, crushed garlic, and oil in a large roasting tray.
  • Season with salt and pepper.
  • Roast for 30 minutes, turning halfway through, until chicken is cooked and charred.
  • Combine sweetcorn, chopped pepper, sliced spring onions, and lemon juice in a bowl.
  • Season the salad with salt and pepper.
  • Shred the cooked chicken from the bone.
  • Wrap the shredded chicken and salad inside the tortilla wraps.