Preheat your oven to 200°C
yum!Method
Chop all of your veggies into small cubes
Chop your chicken into small cubes
In a bowl coat your chicken with olive oil and your fajita seasoning packet and mix well until all your chicken is coated.
In a skillet over medium to high heat, add 1 tbsp of olive oil and add in your chopped veggies and lightly toss until slightly softened.
Drain the water from your corn can and add it to the rest of your veggies.
Add in your chicken and start browning until chicken is fully cooked through should take about 10 minutes depending on the size of your chicken.
Mix it in all together with the veggies until well combined and set aside.
Prepare your cupcake trays, spray them with a little oil so that the spring roll wrappers won’t stick to them after baking.
Once sprayed you will need to cut them in the appropriate size, depending on what size cupcake trays you are using. You will need 2 strips per each cup, lightly brush them with butter and then layer them in a criss-cross form on top of each other until all your tins are full, as many as you have enough filling for. (Should be enough for 8 to 12)
Fill them in with the fajita mixture you had set aside.
Top them with some grated Monterey Jack cheese and place in the oven for about 15 to 20 minutes until the wrappers have turned golden brown and the cheese on top is fully melted.
Take them out of the oven and leave to cool for a few minutes and then carefully take them out of the tins.
Serve with a side of guac and sour cream.
