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Ingredients |
2 large skinless, boneless chicken breast halves, cut into
1/2 inch
1 yellow pepper, cut lengthwise into 1/2 inch
1 red onion, thickly sliced
1/2 tsp dried oregano
1/4 tsp crushed chilies
2 tbsp vegetable oil
grated rind and juice of 1 lime
salt and ground black pepper
4x8 inch flour tortillas
sunflower oil, for brushing
leafy salad, to serve
2/3 cup sour cream
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Method: 1.
Place the chicken strips, pepper, red onion, oregano, chilies, oil, lime
rind, and juice in a large bowl. Add plenty of seasoning and toss together
until well mixed. |
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2. Heat a flat griddle or heavy nonstick frying pan.
Add the chicken mixture and cook over a high heat for 8 minutes, turning
once or twice, until the mixture is well browned, lightly charred and
cooked through. 3. Brush the tortillas with
sunflower oil and briefly warm them in the microwave for 10 seconds, or
heat them in a dry frying pan for a few seconds on each side.
4. Serve separately, or pile the fajitas in the
middle of your warm tortillas, add salad and a dollop of sour cream, roll
up and enjoy.
5. Serve with a bottle or two of chilled beer. |
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