Recipe Index

Ingredients

• 6 flour tortillas
• 2 chicken breasts, cut into strips
• 2 garlic cloves, finely chopped
• ½ tsp ground cumin
• 1 tsp chilli powder
• 1 lime, juice only
• 2 tbsp olive oil
• 1 red onion, thinly sliced
• 2 peppers, preferably different colours, thinly sliced
• salt and freshly ground black pepper
• 1 avocado, peeled, de-stoned and mashed
• handful shredded iceberg lettuce
• handful fresh coriander, leaves picked
• salsa, shop-bought or homemade
• soured cream
• grated cheddar

Method

1. Wrap the flour tortillas in foil, set them on a baking tray, and warm them in a 250°F oven until serving time for the fajitas.
2. Toss the chicken breast strips in a bowl with the finely chopped garlic, ground cumin, chilli powder and lime juice, season with salt and freshly ground black pepper, and leave the chicken to marinate for 5 minutes.
3. Heat 1 tablespoon of the olive oil in a frying pan over high heat and cook the chicken strips for about 5 minutes, until cooked through, golden brown and slightly catching at the edges.
4. Add the remaining olive oil to the pan, fry the thinly sliced red onion and peppers for 5 minutes until almost soft, then raise the heat so the vegetables char slightly at their edges.
5. Pile the chicken and vegetable mixture into the warmed tortillas and serve the easy chicken fajitas with the mashed avocado, shredded iceberg lettuce, coriander leaves, salsa, soured cream and grated cheddar as toppings.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data