Not too spicy - great for kids!
Ingredients
Serves: 4
For the fajitas:
- 8 tortilla wraps
- 4 chicken breasts cut into thin strips
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tbsp oregano
- 1 tsp garlic powder
- 1 tsp chilli paste
- Salt and pepper
- 1 lime cut into wedges
- 3 - 4 mixed peppers cut into strips
- 1 red onion finely sliced
- 1 garlic clove minced
- 100ml water
To garnish:
- Fresh coriander finely chopped
- Sesame seeds optional
For the burger sauce:
- 100g mayonnaise
- 50g mustard
- 30g ketchup
- ½ tsp Tabasco sauce
Additional filling suggestions:
- 2 avocados finely mashed
- 120g red cheddar grated
- Iceberg lettuce finely sliced
- Spring onions finely chopped
Method
- Combine the chicken strips in a large bowl with the olive oil, paprika, oregano, garlic powder, chilli paste, salt and pepper and the juice from a wedge of lime.
- Leaving it to marinate for 15-20 minutes will help develop the lovely flavours, but it is not essential if you're short on time.
- Pan fry the marinaded chicken strips in a frying pan on high heat until golden.
- Add the peppers, red onion and garlic to the pan with the chicken and return to the heat for 2-3 minutes, tossing regularly.
- Pour in the water and mix the ingredients while cooking until the vegetables have softened slightly.
- Garnish with freshly chopped coriander and sesame seeds, season with salt and pepper, and set aside.
- Cook the wraps in a hot oven 200C/180C fan/gas 6 for 5 minutes to warm them up.
- To make the burger sauce, combine all ingredients.
- Assemble your tortilla wraps with chicken strips and vegetables first, followed by the mashed avocado, red cheddar, lettuce, spring onion, and burger sauce.
- Finish with a squeeze of lime and a garnish of coriander.
Sarah's top tip: Line everything up in bowls so everyone can help themselves to what they want in their fajita!
