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 de Gallo, lettuce, and sour cream.

Serves 1 person


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


  1. For the Chopped Fajita CHIC’KEN, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Chopped Fajita CHIC’KEN and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed.
  4. For the pupusa mix, in a large mixing bowl, add all ingredients labeled pupusa mix and stir.
  5. Cover bowl with towel or cellophane for five minutes.
  6. 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.
  7. For the avocado Pico de Gallo, 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.
  8. In a skillet, heat to medium and add oil. Place pupusa into skillet and cook on each side for 3-5 minutes. Once pupusa is finished cooking, place on a serving plate. Top pupusa with Avocado Pico.
  9. Cut the lettuce and finish the dish by placing lettuce and sour cream on top.

-Enjoy Chef Ko

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