Chicken Fajitas
Ingredients
- 1 large chicken breast (approx. 300g), butterflied and sliced into strips
- 2 peppers any colours, deseeded and sliced
- 1 red onion thickly sliced
- 4 flour or corn tortilla wraps
For the marinade:
- 2 tbsp fajita seasoning – shop bought or homemade
- 2 tbsp olive oil
- 0.5 lime juice only
- 2 to 3 drops tabasco sauce (optional)
To serve (optional):
- sour cream (I use reduced fat!)
- salsa – shop bought or homemade
- avocado slices or guacamole
- grated cheese or cotija (see Notes)
Instructions
- Place the chicken, peppers and onion in a large plastic bowl, add the marinade ingredients. Stir well to combine and then set aside.
- Heat a large skillet or frying pan over a high heat until smoking (around 5 minutes). Add the marinated chicken, peppers and onions and cook for 7 to 8 minutes, stirring frequently.
- Toast the wraps over a gas flame for 10 seconds on each side, or warm through in the microwave.
- Serve with your choice of optional sides…and enjoy!
Notes
- Cotija cheese is a Mexican cheese that is similar to feta with a crumbly texture and salt flavour. It’s difficult to get locally, so I use feta instead.
- Swap out the chicken for strips of beef or steak, or leave out meat entirely and add some more veg for a vegetarian option.
- This chicken fajita recipe is easily adapted if you’re cooking for less or more people.