Chicken Fajitas
Make it a family affair with these homemade Fajitas.
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- Prep Time
- 1 hour
-
- Cook Time
- (3/5)
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- Serves
- 4
Ingredients
- Frylight Cooking Spray
- 2-3 chicken breasts, cut into strips
- 1 red pepper, deseeded and sliced
- 1 green pepper, deseeded and sliced
- 2 red onion, sliced
- 2 tsp smoked paprika
- 1 tsp cumin
- ½ tsp chilli powder (more if you like it spicy!)
- Juice of 1 lime
- 4 Wholemeal Tortillas
- 1 Iceberg Lettuce, shredded
- 150g Grated Cheese
- For the tomato salsa
- ½ small red onion, finely chopped
- 250g small vine-ripened tomatoes, chopped
- 1 garlic clove, crushed
- large handful of fresh coriander leaves, chopped
- freshly ground black pepper
Directions
- For the salsa. Combine the onion, tomatoes, garlic and coriander in a bowl. Season with freshly ground black pepper. Cover and chill for 30 minutes.
- Spray a griddle pan or frying pan with Frylight, place over a medium heat and wait until Frylight goes clear.
- Add the chicken strips to the pan with the smoked paprika, cumin and chilli powder. Stir together and cook for a couple of minutes to brown. Squeeze in the lime juice and continue to cook for a further 2 minutes.
- Add the red and green pepper and red onion to the pan and cook for 10 minutes until the chicken is cooked through.
- Wrap the tortillas in foil and warm in the oven for a few minutes. When ready to serve spoon the chicken mix into the middle of each tortilla and add shredded lettuce, salsa and a sprinkling of grated cheese before rolling. Cut in half and serve.
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