Ingredients;

2 tbsps of oil, I use rapeseed oil

2 medium onions, finely sliced

2-4 gloves garlic, finely diced

 

2 large chicken breasts, sliced, (ask your butcher to do this)

1 red, green & yellow pepper, finely sliced

2 medium tomatoes, cut into bite sized chunks

½ a tin of kidney beans, drained and rinsed

½ tin of tinned tomatoes

 

1 teasp of cumin powder

1 teasp of chilli powder (less if you don’t want it spicy)

1 teasp of oregano

½ – 1 teasp of cocoa powder

 

 

Method;

 

Heat pan

Add oil

 

Add chicken strips and sizzle for a few minutes, when beginning to brown turn over

Omit if making vegetarian version.

 

Add cumin, chilli, oregano at this point

Keep stirring so spices don’t burn

 

Add onions and let sweat down for a few minutes

Add diced peppers, green, red, yellow, finely chopped

Add chopped fresh tomatoes,

Add ½ can of drained and rinsed kidney beans

Add ½ tin of chopped tomatoes

 

Add your cacao powder at this point, stir in

 

Bring up to the boil & immediately turn down to a simmer. This will allow the flavour to develop while you get on with prepping your salsa, sourcream, salad & wraps

 

 

Salsa

1 big vine tomatoe per person,

1 third the amount of onion

All finely chopped

add the juice of half a lime for 2 big tomatoes

1 or 2 crushed garlic cloves

bunch of fresh chopped coriander,

Sea salt to draw out flavours

Leave to sit while your fajitas are simmering

 

Sour cream dressing;

2-3 tbsps natural yogurt per person

lime juice, half lime add more if making bigger batch, taste as you go

bunch of finely chopped dill or fennell and mint leaves (experiment with herbs)

1 or 2 crushed garlic cloves

 

Place wraps on a dry hot pan from fresh or frozen to heat, (I use Dunnes store wholegrain wraps)

 

To serve

 

Smear yoghurt dressing over wrap

Add green mixed salad leaves. Top with your fajita mix

Top with salsa

Enjoy!!

 

Leftovers can be use for lunch the next day

 

#lucyloobynutrition