⠀⠀⠀⠀⠀⠀⠀⠀⠀
At the moment I am only cooking recipes that I know we will all enjoy. I’m very lucky as both boys eat all sorts of things but Charlie does not like chilli at all. For this recipe I kept the fajita mix with out chilli and instead added lots of heat to the salsa which meant we were all happy. Feel free to add a few more spices to the fajita mix, cumin or any Cajun spice would be nice. This recipe would work well with prawns tofu or halloumi. Obviously you will need to reduce the cooking time accordingly. Place everything on the table and let everyone load up their own wraps
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Serves 4
INGREDIENTS
350g chicken breast - cut into strips
1 onion sliced⠀
1 red pepper sliced ⠀
8 Tortilla wraps
⠀
Marinade ⠀
1 tablespoon smoked paprika ⠀
1 tablespoon olive oil ⠀
1 clove crushed garlic ⠀
Salt and pepper ⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Tomato salsa
10-12 cherry tomatoes - chopped
2 teaspoons chopped red onion
1 red chilli
1 teaspoon chopped coriander
1/2 clove crushed garlic
2 teaspoons olive oil
Squeeze of lime
Seasoning
⠀
⠀
METHOD
Mix the marinade ingredients in a bowl and add the chicken, stir and set aside.⠀
⠀
Pan fry the onion until soft then add the pepper for 2 minutes. Now add the chicken and the marinade to the pan. Cooking for approximately 5 minutes stirring occasionally. Make sure the chicken is cooked through.⠀
⠀
Add the salsa ingredients together in a bowl and carefully stir.⠀
⠀
Serve with the tortillas.⠀
⠀
⠀