Chicken Fajitas with Mixed Capsicums

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1pcs capsicum
• 1pcs onion
• 300g chicken breast fillet
• 10g Tex-Mex seasoning
• 6pcs flour tortillas
• 15ml olive oil
• 10ml red wine vinegar
• 5ml sugar
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced, for the tortillas (see Kitchen hack). Thinly slice the red and green capsicums. Thinly slice the onion. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets.
2. Step 2 — Pan-fry chicken
   Combine the Tex-Mex seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat. Heat a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until browned and cooked through. Remove from the pan, reserving the pan. Cover the chicken with a plate or foil to keep warm.
3. Step 3 — Warm tortillas
   Enclose the tortillas in foil. Put in the oven for 8 mins or until softened and warmed through.
4. Step 4 — Cook veggies
   Meanwhile, heat 2 tsp olive oil in the reserved pan over medium heat. Cook the capsicum and onion, stirring occasionally, for 8 mins or until softened. Add 2 tsp red wine vinegar and 1 tsp sugar and cook, stirring, for 1 min or until the liquid is evaporated. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Thinly slice the chicken. Spread the warm tortillas with the mayonnaise, then top with the chicken and capsicum mixture. Or pile everything onto a platter and bring to the table for everyone to help themselves. Enjoy!
6. Step 6 — Kitchen hack
   Don't fancy turning the oven on? Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through. Or, heat a large frypan over medium-high heat. Warm the tortillas, in batches, for 30 secs each side or until warmed through.

Allergens

Sulfit, Eier, Gluten, Wheat