7 March, 2016
Mexican chicken fajitas
This Mexican chicken fajitas makes a lovely light super healthy supper that is ready in no time. Forget about diet books or expensive meals, eating the right food to keep yourself happy has never been easier. Mexican food is so popular all over the world, and this dish must be one of the favourite.
I cook chicken very often, it’s inexpensive, light, has a great taste and can be ready very quickly, thus cutting the time spent in the kitchen. Not that l dislike it, but time is ever so precious and, if l can do lots of things in one day, why not. Although l prefer the red peppers out of all the other varieties because of their sweet taste, the green and yellow ones added to the red peppers make this dish pretty and colourful. What gives the distinctive Mexican flavour is the smoky spicy sauce, which is enhanced by the sweetness of the caramelised onions. Such a treat! I should make this dish more often.
You do not have to add any sour cream if you do not like it, but l find that its fresh taste balances very well the flavours. And tortilla wrap can be either microwaved for a few seconds to warm it up, or grilled. I prefer grilling as the wraps get a nice crunchy texture that makes the fajitas even more delicious than they are. Such a treat!
Mexican chicken fajitas
Mexican chicken fajitas, a quick and easy dish that bursts with great flavours.
- 250 g chicken breasts
- 1 large onion
- 1/2 red pepper
- 1/2 green pepper
- 1/2 yellow pepper
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp smoked bbq sauce
- salt and pepper to taste
- 4 tbsp sour cream / mayonnaise to serve
- parsley to decorate
- 2 tbsp tomato paste
- 4 tortilla wraps
To cook the chicken, heat up a grill pan, cut the chicken breasts into cubes and place them in a bag.
Add one tablespoon of oil, paprika, bbq sauce, pepper and salt, seal the bag and shake well.
Grill on both sides until cooked through, approximately 3 minutes on each side.
Remove from the heat and set aside.
Cut the onion and peppers into strips, add the remaining oil to a pan, and fry the onion with a pinch of salt until tender.
Add the peppers and stir, leaving them to cook for about 5 minutes until slightly tender.
Season well with salt and pepper, add the tomato paste and stir. Garnish with parsley and remove from the heat.
Warm up the tortilla wrap, spread the sour cream or mayonnaise over, then add chicken mixture to it.
Wrap well, and serve immediately.