- February 2011
- Serves 2
- Takes 10 minutes to make, 30 minutes to cook
This Mexican classic, made with chicken breasts and shop-bought fajita seasoning, is perfect for pulling together for a last-minute midweek meal for two people.
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- 2 skinless free-range chicken breasts, sliced
- 2 tbsp olive oil
- 1 red pepper, sliced
- ½ red onion, diced
- 1 tbsp ready-made fajita seasoning
- 5 tbsp crème fraîche
- 4 tortilla wraps
- 120g fresh hot tomato salsa
- 100g cheddar, coarsely grated
- Lime wedges to serve
- Preheat the oven to 200°C/fan180°C/gas 6. In a frying pan, fry the sliced chicken in the oil over a high heat for couple of minutes. Add the pepper and half the onion, then fry for 2 minutes more.
- Stir through the fajita seasoning and cook for a further 2 minutes. Spread 2 tbsp of the crème fraîche over the tortillas, then divide the spiced chicken and peppers evenly among them. Top with 2 tbsp of the tomato salsa and half the cheddar. Roll up and lay in a small ovenproof dish side by side. Spread the remaining crème fraîche over the top of the rolled tortillas, then top with the remaining cheddar, onion and tomato salsa.
- Cook in the oven for 20 minutes until golden brown and piping hot. Serve with lime wedges to squeeze over.
For a vegetarian version, use black beans and spinach instead of chicken
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