Chicken Fajitas

A quick lunch/dinner recipe and makes a good lunch box filler.

Ingredients 

6-8 tortilla wraps

For the chicken

• 3 boneless  chicken breasts
• 2-3 cloves of garlic, chopped
• 2 limes, grated zest and rind
• 1/2 tbsp caster sugar (optional)
• 2 tbsp dried oregano
• 1.5 tsp cayenne pepper /paprika
• 1 tsp ground cinnamon
• 1 tsp ground cumin

For the vegetables

• 2 red onions thinly sliced
• 1 red pepper, seeds removed, thinly sliced
• 1 green pepper, seeds removed, thinly sliced
• 4-5 mushrooms , thinly sliced
• 3 tbsp vegetable oil

For the Tomato salsa: 

• 4 spring onions, thinly sliced 
• 125 g ripe tomatoes, 
• diced 1 medium-hot fresh green chilli, seeded and chopped,  
• 2 tbsp tomato passata 
• 2 garlic cloves, 
• chopped ½ tsp ground cumin 
• lemon juice to taste
• 2-3 chopped jalapeños

Method 

1. Slice the chicken breasts into strips, about 2cm wide, and place in a large bowl.

2. Add the lime rind and juice, the caster sugar, oregano, cayenne/paprika, cumin and cinnamon. Mix thoroughly and set aside to marinate for at least 30 minutes - longer if you have the time.

3. Heat a large frying pan or griddle over a medium heat. Cook each tortilla for about 1 minute on each side, or until the surface begins to blister and turn golden. Keep the cooked tortillas warm and pliable by wrapping in a clean, dry tea towel.

4. Heat the oil in a large frying pan, add the chicken and cook for 5-6 minutes, until tender.

5. Stir in the peppers and onions and cook for a further 3 - 4 minutes, add the mushrooms. Cook until the chicken strips are cooked through and the vegetables are soft and tender.

6. Spoon the chicken mixture into a serving dish and bring to the table with the cooked tortillas and salsa . Keep the tortillas wrapped.

7. To serve, spread a little salsa over a warm tortilla . Heap a tablespoon of the chicken mixture in the centre . Fold the tortilla over the filling and serve straight away.

Tips

You can also use guacamole and sour cream in the tortilla filling