Ingredients
Method
A bit of this, a bit of that
- 1 green pepper, deseeded and thinly sliced
- 1 red pepper, deseeded and thinly sliced
- 1 red onion, peeled and thinly sliced
- 500g mini chicken fillets or 4 small chicken breasts cut into strips
- 2 cloves garlic, peeled and crushed
- 1 red chilli, deseeded and crushed or ½ tsp red chilli flakes
- 3 tbsp olive oil
- 226g jar Chunky Salsa Sauce (mild)
- 8 Flour Tortillas
- For the Guacamole:
- 1 medium tomato
- 1 large ripe avocado
- juice of ½ lime
- 50ml Onken Natural Set Yogurt
- 2 tbsp fresh coriander chopped
- Seasoning
- To serve:
- Onken Natural Set Yogurt
- Shredded little gem or cos lettuce
Step-by-step
- 1 To make the Guacomole: Skin the tomato, by placing in boiling water for no longer than 1 minute, then chop finely removing the seeds. Halve the avocado and remove the stone, scoop out the flesh and place in a medium bowl with the lime juice, mash and then add the yogurt, tomato and coriander, season. Place in serving bowl and cover.
- 2 Preheat the oven 180˚C/160˚F/Gas Mark 4.
- 3 Mix together the pepper and onion in a bowl with 1 tablespoon of the olive oil. Heat a large frying or griddle pan and stir-fry the vegetables for 5 minutes until softening and browning. Remove from the pan and place on a plate.
- 4 Wrap the tortillas in foil and warm through in the oven for 5 minutes while the chicken cooks.
- 5 In the frying or griddle pan heat the remaining olive oil, add the garlic and chilli and gently fry for 1 minute, then add the chicken pieces and fry a further 4 – 5 minutes until cooked, return the vegetables to the pan and stir in the salsa sauce, heat through and serve.
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6
Make up the fajitas by spreading on the guacamole, spooning on the chicken mixture, topping with a good dollop of Onken Natural Greek / Set yogurt, Roll up and enjoy!! Serve with the shredded lettuce if desired.
Cooks Tip: Ensure you serve with a napkin or serviette.
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