for the salsa:
1/2 small red onion chopped into small pieces
finely chopped cherry tomatoes
1 garlic clove
crushed black pepper to taste
for the chicken fajita:
1 tbsp olive oil
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 chicken breast, cut into thin strips
1 pinch paprika
1 pinch mild chilli powder
1 pinch cumin
1 pinch dried oregano
2 wholemeal tortillas
1⁄4 iceberg lettuce, finely shredded
- Preheat the oven to 180C/160C Fan/Gas 4. To make the salsa - combine the onion, tomatoes and garlic in a bowl. Season with freshly ground black pepper. Cover and chill for 30 minutes.
- Meanwhile, heat the oil in a large frying pan, add the peppers and stir-fry for 3-4 minutes. Add the chicken, paprika, chilli powder, cumin and oregano and cook for 5-7 minutes, or until the chicken is cooked through.
- Meanwhile, wrap the tortillas in foil and warm them in the oven for 5 minutes. In each tortilla add some chicken mixture into the centre with a couple of tablespoons of salsa and some shredded lettuce.