Chicken fajitas with red pepper salsa

Print

Ingredients

Serves 5

For the salsa:

1 tablespoon rapeseed oil
1 red pepper, halved, cored and finley diced
2 tomatoes, halved, seeds removed and skins finely diced
1 clove garlic, peeled and chopped
1 tablespoon sugar
1 tablespoon cider vinegar
1 teaspoon salt
Black pepper

For the chive dip:

2 tablespoons greek yoghurt
2 tablespoons mayonnaise
1 handful chives, finely chopped
Juice of 1/2 lemon
Salt and pepper

For the chicken:

3 chicken breasts, chopped in to small chunks
1 teaspoon paprika
Juice of 1/2 lemon

Other ingredients:

Wholemeal wraps
Thinly sliced cucumber
Grated cheddar cheese

Timings

Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Chicken fajitas with red pepper salsa

My children love these chicken fajitas and I love sitting with them knowing that they are squealing with excitement over a well balanced meal! I think there is an element of everyone being in control here. By choosing their own ingredients they take ownership of their meal, which I think for them, is half the fun.

Method

First, marinade the chicken. Mix together all the chicken ingredients in a bowl and set to the side for 30 minutes while you make the salsa and dip.

To make the salsa, place all of the ingredients in a frying pan and bring to the boil. Simmer for 10 minutes until all the juices have disappeared and the pepper and tomatoes are tender. Once cooked, add 1 tablespoon cold water to loosen if necessary and taste for seasoning.

Next, make the dip. Place all the ingredients in a bowl and mix. Taste for seasoning.

Finally, prepare the chicken. Heat 1 tablespoon rapeseed oil in a frying pan. Place the chicken chunks in the pan and cook over a medium heat for 7-10 minutes, or until the chicken is cooked through.

Assemble as you wish. Fold in the bottom end and roll!

DOWNLOAD OR PRINT RECIPE HERE.