Chicken and corn fajitas
I like to make chicken fajitas regularly, normally using leftover roasted chicken from Sunday lunch. This recipe can be made with raw or pre-cooked chicken – either way it’s on the table within 15 minutes. For this reason it’s ideal for a quick lunch or as a no-fuss midweek supper. Alternatively, it makes a perfect party dish – serve it with guacamole, corn-on-the-cob and/or salsa/slaw on the side.
Ingredients
Method
- First make the salsa: chop the tomatoes, onion and coriander leaves. Combine these in a bowl. Add the minced garlic and half of the chilli (if used). Drizzle with oil and freshly squeezed lime. Season with salt and freshly ground black pepper. Cover and rest.
- Shred or thinly slice the chicken. Thinly slice the onion, garlic, chilli (if used) and bell pepper.
- Heat the oil in a large wok or non-stick frying pan, add the onion and peppers and stir-fry for 5 minutes. Add the chicken, garlic, chilli, paprika, cumin and oregano and cook for another 5 minutes, or until the chicken is cooked/warmed through. Add the corn and coriander leaves- squeeze some lime juice over it. Warm through.
- Meanwhile warm the tortilla in a heated pancake or griddle pan. This should only take a minute or so.
- Spoon some of the chicken mixture into the centre of each tortilla, add a couple spoonful of salsa. Roll up and serve warm.