Easy fajitas

  • 6 tortilla wraps
  • 2 chicken breasts, cut into strips. Or you can use firm vegetables such as courgettes, carrots or aubergines
  • 2 garlic cloves, finely chopped
  • ½ tsp ground cumin
  • 1 tsp chilli powder
  • Juice of 1 lime or 2 tbsps bottled lime juice
  • 2 tbsp oil
  • 1 red onion, thinly sliced
  • 2 peppers, preferably different colours, thinly sliced
  • salt and freshly ground black pepper

Optional toppings

  • 1 avocado, peeled, de-stoned and mashed
  • handful shredded iceberg lettuce
  • salsa, shop-bought or homemade
  • soured cream or natural yogurt
  • grated cheddar
    1. Heat the oven to 120C/100C Fan/Gas ½. Wrap the tortillas in kitchen foil, place on a baking tray and warm in the oven until ready to use. Alternatively microwave them according to the packet instructions after you have cooked the filling.
    2. Put the chicken or vegetables in a bowl with the garlic, cumin, chilli powder and lime juice. Season with salt and pepper and toss, rubbing the seasoning into the chicken. Set aside to marinate for 5 minutes.
    3. Heat 1 tablespoon of the oil in a frying pan over a high heat. Add the chicken or vegetable strips and cook for about 5 minutes, until golden and slightly brown on the edges.
    4. Add the remaining 1 tablespoon of oil to the pan, add the onion and peppers and fry for 5 minutes, or until almost soft. Increase the heat until the vegetables char slightly on the edges.
    5. To assemble the fajitas, top the warmed tortillas with the chicken and vegetable mix. Top with your chosen toppings and roll them up

     

     

 

 

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