Ian's Chicken Fajitas

Ian’s Chicken Fajitas

Ian Taverner

Featuring:

Peppers

Effort:

Complexity:

Cost:

Serves: 4

Prep time: 15 mins

Cook time: 10 mins

Ingredients:

3 fresh chicken breasts, cut into strips

1 white onion, peeled and cut into half moons

1 yellow pepper, cut into slices (must be fresh as frozen won’t work)

1 red pepper, cut into slices (must be fresh as frozen won’t work)

1 tbsp chopped garlic

1 tsp chopped ginger

1 tsp ground cumin

Juice of ½ lemon, or a whole lime

1 tsp smoked paprika

1 tsp ground coriander

8 (gluten free) tortilla wraps

1 small tub crème fraiche or sour cream

1 small tub tomato salsa

1 small tub guacamole

½ iceberg lettuce, cut into shreds

Splash of water

2 tbsp rapeseed oil

Bowl grated Cheddar cheese

Veg Portions / Serving: 1

Recipe from Cookfulness: A Therapeutic Approach to Cooking by Ian Taverner

Everyone loves build-your-own food!

Method:

Preheat the oven to 200C (180C fan/gas 6).

In the mixing bowl, put together the coriander, cumin, garlic, ginger, smoked paprika, lemon or lime juice, a splash of water and mix well to combine.

Add in the chicken strips, peppers and onion and mix well to ensure everything is coated in the mix (the longer you can leave this the better but it works if using straight away).

Heat the frying pan to a medium high level and add the contents of the bowl (the chicken mix). There is oil in here already so you don’t need anymore.

Fry for 5-6 minutes, until chicken is cooked through, moving sporadically. Test a bit of chicken if you don’t have a thermometer, just to ensure no pink bits.

Warm the tortillas in the oven as per the instructions on their packet (if no instructions just wrap them in foil and put in the oven on a tray for 2 minutes).

Have the guacamole, salsa, cheese, creme fraiche/sour cream in little bowls.

Put the chicken mix into a serving bowl and the tortilla wraps on a plate in the centre of the table with the above.

Let everyone dig in and fill their tortillas as they see fit!

Ways To Change