Chicken Fajitas
End your week with a Chicken Fajitas Friday for the family. Kids will love filling their own wraps before tucking in. Its super easy and a great addition to your little ones lunchbox.
Fancy mixing up Fajita night? Take the fun outside for these Barbecue Beef Fajitas
- 12 Mins.
- 8 Mins.
- 2
Ingredients
For the Fajitas:
2 tsp tomato ketchup
1 tsp balsamic vinegar
1 tsp water
1/2 tsp brown sugar
pinch of dried oregano
2 drops Tabasco (optional)
1 tsp sunflower oil
1 chicken breast fillet (approx 125g) sliced into thin strips
1 medium red onion, thinly sliced
1/4 small red pepper, thinly sliced
1/4 small yellow pepper, thinly sliced
2 flour tortillas
2 tbsp mild salsa (use recipe below or a shop bought salsa)
4 tsp soured cream
1 tbsp guacamole (optional)
1 tsp balsamic vinegar
1 tsp water
1/2 tsp brown sugar
pinch of dried oregano
2 drops Tabasco (optional)
1 tsp sunflower oil
1 chicken breast fillet (approx 125g) sliced into thin strips
1 medium red onion, thinly sliced
1/4 small red pepper, thinly sliced
1/4 small yellow pepper, thinly sliced
2 flour tortillas
2 tbsp mild salsa (use recipe below or a shop bought salsa)
4 tsp soured cream
1 tbsp guacamole (optional)
To make the Mild Salsa:
1 large tomato (100g), thinly sliced
1 spring onion, thinly sliced
2 tsp chopped coriander (or to taste)
1 tsp fresh lime juice
salt & freshly ground black pepper
1 spring onion, thinly sliced
2 tsp chopped coriander (or to taste)
1 tsp fresh lime juice
salt & freshly ground black pepper
Method
- Mix the ketchup, balsamic vinegar, water, sugar, oregano and Tabasco (if using) together in a small bowl and set aside.
- Heat the oil in a large pan or wok and stir-fry the chicken for 2 minutes.
- Add the vegetables and stir-fry for a further 3 to 4 minutes, until the chicken has cooked through and the vegetables have softened slightly.
- Add the ketchup mixture and cook, stirring for a further one minute. Then remove from the heat.
- To make the salsa, mix all of the ingredients together in a small bowl and season to taste with salt and pepper. Cover and chill until needed – it will keep for up to 2 days in the fridge.
- Warm the tortillas for 10 to 15 seconds in a microwave, or for 20 seconds each in a dry frying pan. Spoon the fajita filling down the centre of the wrap and spoon over the salsa plus the soured cream and guacamole (if using).
- Roll up and serve immediately.
- Any leftover filling will keep, covered in the fridge, for up to 2 days. Reheat for around one minute in a microwave, until piping hot.
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