Chicken Fajitas

Ingredients

• 2 tomatoes
• 2 onions 1/4 for pico de gallo, 1 3/4 finely sliced for fajitas, divided
• 1/2 red chilli deseeded and finely diced
• 15g coriander finely chopped
• 1/2 lime juice
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• 1/4 tsp ground cayenne pepper
• 1 tsp salt plus pinch
• 1/2 tsp freshly ground black pepper
• 3 tbsp light olive oil
• 650g chicken breast thinly sliced
• 3 mixed peppers sliced
• 8 tortilla wraps
• 150g sour cream

Method

1. Make the pico de gallo

   Finely dice the tomatoes and 1/4 onion. Mix in a small bowl with the chilli, coriander, lime juice and a pinch of salt. Set aside.

2. Mix the fajita seasoning

   Mix the smoked paprika, cumin, garlic powder, oregano, cayenne, 1 tsp salt and black pepper in a small bowl.

3. Season the chicken

   Toss the chicken with 1 tbsp light olive oil and two-thirds of the seasoning until evenly coated.

4. Brown the chicken

   Heat a large cast-iron pan – or a large frying pan – over high heat. Add 1 tbsp light olive oil and the chicken, and cook for 6–7 min until browned. Do not move it too much so that it browns nicely. Cut into the thickest piece to check: it should be steaming with no pink remaining. Remove to a plate.

5. Char the peppers and onions

   Add the remaining olive oil to the same pan. Add the sliced peppers, sliced onions and remaining seasoning and cook for 5–6 min until softened and lightly charred. Do these in two batches if your pan looks crowded.

6. Combine the chicken and vegetables

   Return the chicken to the pan and stir for 1 min until piping hot.

7. Warm the wraps and serve

   Warm the tortilla wraps according to the packet instructions. Bring everything to the table and let everyone fill their own wraps with the chicken and vegetables, spooning over the pico de gallo and drizzling with the sour cream.

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