Chicken Fajitas with Tomato Salsa Recipe

Ingredients :

Serves 4
Preparation time : 15 minutes, plus chilling
Cooking time : 10 minutes

• 1 tablespoon olive oil

• 1 large red onion, thinly sliced

• 1 red pepper, cored, deseeded and thinly sliced

• 1 yellow pepper, cored, deseeded and thinly sliced

• 450g (14½oz) skinless chicken breasts, cut into thin strips

• ¹/₈ teaspoon paprika

• ¹/₈ teaspoon mild chili powder

• ¹/₈ teaspoon cumin

• ¼ teaspoon oregano

• 4 soft flour tortillas

• ½ iceberg lettuce, finely shredded
  
  Tomato salsa :

• 1 small red onion, finely chopped

• 425g (14oz) small vine-ripened tomatoes, chopped

• 2 garlic cloves, crushed

• large handful of fresh coriander leaves, chopped

• pepper

Method :

1. Make the salsa. Combine the onion, tomatoes, garlic and coriander in a bowl. Season with pepper, cover and chill for 30 minutes.

2. Heat the oil in a wok or large non-stick frying pan, add the onion and peppers and stir-fry for 3-4 minutes. Add the chicken, paprika, chili powder, cumin and oregano and cook for a further 5 minutes or until the chicken is cooked through.

3. Meanwhile, wrap the tortillas in foil and warm them in the oven for 5 minutes or according to the instructions on the packet.

4. Spoon one-quarter of the chicken mixture into the centre of each tortilla, add a couple of tablespoons of salsa and some shredded lettuce. Roll up and serve warm.

Variations :

For avocado salsa, peel, stone and finely dice 2 large ripe avocados and combine with 4 diced plum tomatoes, 1 finely chopped red onion, a 300g (10oz) can black-eyed beans, drained and rinsed, 2 tablespoons chopped fresh coriander and the grated rind and juice of 1 lime.