700g (1 ½ lb) skinless chicken breasts cut into chunky strips 2tbsp faijita seasoning
1 tbsp sun flower oil
1 red pepper, seeded and sliced
360g jar fajita sauce
1 bunch of spring onions, halved
8 large tortillas
150g (5 oz) tomato salsa
125g (4 oz) guacamole dip
150 ml (¼ pint) sourced cream
- Put the chicken breasts into a shallow dish and toss together with the fajita seasoning. Heat the oil in a large, non-stick frying pan, add the chicken and cook for 5 minutes or until golden brown and tender.
- Add the red pepper and cook for 2 minutes. Pour in the fajita sauce, bring to the boil and simmer for 5 minutes or until thoroughly heated. Add a splash of boiling water if the sauce becomes too thick. Stir in the spring onions and cook for 2 minutes.
- Meanwhile, warm the tortillas in a microwave on full power for 45 seconds, or wrap in foil and warm in a preheated oven at 180ºC (160ºC fan oven)mark 4 for 10 minutes.
- Transfer the chicken to a serving dish and take to the table, along with the tortillas,salsa,guacamole and soured cream. Let everyone help themselves.
Serves 4
Preparation time = 10 minutes
Cooking time = 20 minutes
Per serving = 651 calories, 23g fat ( of which 8g saturates), 63g carbohydrate, 1.6g salt
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