Mild Chicken Fajitas with Rainbow Peppers

Ingredients

• 500 g skinless chicken breasts, sliced into strips
• 3 mixed peppers (red, yellow, green), sliced
• 1 red onion, sliced
• 2 tbsp fajita seasoning
• 8 large flour tortillas
• 150 g mild salsa
• 2 tbsp sunflower oil

Method

1. 1

   Toss the sliced chicken with the fajita seasoning and 1 tbsp of oil until well coated.

2. 2

   Heat the remaining oil in a large frying pan or wok over a high heat. Add the chicken strips and cook for 5–6 minutes, stirring, until golden and cooked through. Remove and set aside.

3. 3

   In the same pan, cook the sliced peppers and red onion over a high heat for 4–5 minutes until softened and lightly charred at the edges.

4. 4

   Return the chicken to the pan, stir everything together and cook for 1 further minute.

5. 5

   Warm the tortillas in a dry pan or in the microwave wrapped in a damp piece of kitchen paper. Serve the chicken and peppers in the centre of the table with warm tortillas and salsa for everyone to help themselves.