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.
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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
