CHIC’KEN Chopped Fajita Pupusa with Avocado Pico

CHIC’KEN Chopped Fajita Pupusa with Avocado Pico CHOPPED FAJITA

RollinGreens CHIC’KEN Chopped Fajita Pupusa served with fresh Avocado Pico lettuce, and sour cream.


Serves: 1 person
For the CHIC’KEN
  • 1 Bag RollinGreens Chopped fajita CHIC’KEN
  • 2 cups water (Chopped fajita CHIC’KEN)
  • 2 tbsp olive oil (Chopped fajita CHIC’KEN)
For the Pupusa Mix
  • 1 cup cooked tamale meal mix (pupusa mix)
  • ½ cup warm water (pupusa mix)
  • ¼ cup avocado oil (pupusa mix)
  • 1 tsp oil
For the Avocado Pico
  • 1 avocado (Avocado Pico)
  • ¼ onion (Avocado Pico)
  • 1 tomato (Avocado Pico)
  • 1 clove garlic (Avocado Pico)
  • Juice of 1 lime (Avocado Pico)
  • 1/8 tsp. sea salt (Avocado Pico)
  • 3 sprigs cilantro (Avocado Pico)
For the Toppings
  • ¼ cup shredded iceberg lettuce
  • ¼ cup sour cream


  1. Add 2 cups water to a medium pot.
  2. Add olive oil to water.
  3. Bring to boil, once boiling, reduce heat to medium low and tear off the top of the CHIC’KEN pack and add contents. Stir well.
  4. Stir a few times throughout the cook for 7-10 minutes or until most of the moisture has evaporated.
  5. In a large mixing bowl, add all ingredients labeled pupusa mix and stir.
  6. Cover bowl with towel or cellophane for five minutes.
  7. Take ¼ cup of rehydrated pupusa mix and spread thin in a circle. Place ¼ cup of cooked CHIC’KEN into the middle and take another ¼ cup of rehydrated pupusa mix and spread on top.
  8. In a small mixing bowl add juice of 1 lime, salt, chopped garlic, diced onion, diced tomatoes, diced avocado and chopped cilantro and mix. Cover until serving.
  9. In a skillet, heat to medium and add oil. Place pupusa into skillet and cook on each side for 3-5 minutes.
  10. Once pupusa is finished cooking, place on a serving plate.
  11. Top the pupusa with Avocado Pico.
  12. Wash and cut the lettuce and finish the dish by placing lettuce and sour cream on top.

-Enjoy Chef Ko

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