Chicken fajitas
Spiced chicken and pepper strips in warm tortillas, with lemony yoghurt and fresh tomato.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Chicken breast500 g
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Chilli flakes½ tsp
- Lemon1
- Sunflower oil1 tbsp
- Pepper (red or yellow)2
- Red onion1
- Tortilla wraps8
- Greek yoghurt150 g
- Tomato2
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cut the chicken into thin strips and toss with the cumin, paprika, chilli, the juice of half the lemon and a teaspoon of salt.
Get a large frying pan very hot and fry the chicken in half the oil for 5 minutes until cooked through and charred at the edges. Lift out.
Fry the sliced peppers and red onion in the remaining oil for 4–5 minutes, until slightly softened but still crunchy. Return the chicken and toss together.
Warm the tortillas, mix the yoghurt with a little lemon juice and serve everything separately with the diced tomatoes, so everyone fills their own.