chicken fajitas
prep time: 10 mins cook time: 15 mins serves: 4 have i tried it yet: no vegan: can be vegetarian: can be
allergens: gluten in the wraps and flour, dairy in the creme fraiche swappable ingredients: choose gluten-free wraps and flour, swap the chicken for a meat alternative like quorn chicken, swap a dairy-free yoghurt for the creme fraiche
ingredients:
- 4 tsp paprika - 1 tsp ground cumin - 4 chicken thighs, deboned (or 600g meat alternative), cut into strips - 2 red onions - 2 peppers (any colour) - 8 tortilla wraps - 300g cherry tomatoes, halved - 8 tbsp creme fraiche - Olive oil - Salt and pepper - Fresh coriander, chopped
recipe:
1. In a bowl, mix the paprika and cumin with a bit of olive oil and salt and pepper. 2. Coat the chicken strips in the mixture. 3. Heat a pan and dry fry the chicken on both sides until the surface chars a little and the chicken is cooked all the way through. Chuck the onion, tomatoes and peppers into the pan and cook them until they begin to char too. 4. Heat the tortilla wraps in a pan until they start to brown on each side. 5. Spread the chicken and veg mixture across the centre of the tortillas and spoon some creme fraiche over each. Sprinkle a little bit of coriander over the mixture and creme fraiche. 6. Fold up the tortillas and serve.