Chicken Fajita Wraps with Peppers and Cheese

• 600 gskinless chicken breast fillets, sliced into 1cm strips
• 2 tspsmoked paprika
• 1 tspground cumin
• 1 tspground coriander
• ½ tspmild chilli powder (optional; skip for younger kids) (optional)
• ½ tspgarlic granules
• 2 tbspolive oil
• 2red peppers, deseeded and sliced into thin strips
• 1yellow pepper, deseeded and sliced into thin strips
• 1large red onion, halved and thinly sliced
• 1 tbspolive oil
• 30 mllime juice
• 240 gdrained black beans (from one 400 g tin), rinsed
• 2ripe tomatoes, finely diced
• 1fresh red chilli, finely diced (optional; skip for younger kids) (optional)
• Fine salt
• 8medium flour tortillas, about 45 g each
• 100 gmature cheddar, coarsely grated
• 150 mlsoured cream (optional)
• 10 gcoriander leaves, torn, optional (optional)
• 2limes, cut into wedges (optional)
• 4 tbsphot sauce (optional)
• Black pepper, to taste

Method

1. 1Toss the chicken strips with the smoked paprika, cumin, ground coriander, optional chilli powder, garlic granules and 2 tbsp olive oil. Season lightly with salt and black pepper and leave while preparing the vegetables.
2. 2Heat half the remaining tablespoon of oil in a large frying pan over medium-high heat. Cook half the peppers and onion for 8–10 minutes, stirring occasionally, until tender with browned edges. Transfer to a warm plate and repeat with the remaining vegetables and oil.
3. 3Season the cooked vegetables and toss with 15 ml lime juice. Cover loosely to keep warm.
4. 4Return the pan to medium-high heat. Cook the marinated chicken in two uncrowded batches for 6–8 minutes each, turning regularly, until browned and the thickest pieces reach 75°C for 30 seconds. Lower the heat if the spices begin to catch.
5. 5Meanwhile, mix the black beans and diced tomatoes with the remaining 15 ml lime juice and the optional diced chilli. Taste and season lightly with salt.
6. 6Warm the tortillas directly over a gas flame for 20–30 seconds per side until lightly charred and pliable, or wrap in foil and heat in a low oven for 5 minutes until soft and steamy. Cold tortillas crack; warm ones fold.
7. 7Return all the chicken and vegetables to the pan and toss over medium heat for 1–2 minutes until hot throughout.
8. 8Serve the chicken and peppers with the warmed tortillas, black bean salsa and grated cheddar. Put out the optional soured cream, lime wedges, hot sauce and torn coriander if using, so everyone can fill their own wraps.

Per serving

kcal

874

protein

68g

fibre

12.1g

carbs

77g

fat

31.9g