When you’re always on the run because of work or other life obligations it’s sometimes hard to have a healthy lunch. Have the chicken fajitas ready and you can keep them up to four days in the fridge making the wraps as you please. This recipe is one of my go tos as it’s much better than a boring sandwich, tastes great cold, and is easy to throw together on the fly.
2 chicken breasts or 4 chicken thighs sliced into strips
1 pepper, deseeded and cut into strips
2 onions, finely slice
Juice of 1 lemon
1 teaspoon chipotle sauce
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
olive oil
salt
A handful of fresh cilantro
Tortillas
Plain Yogurt (Balken is best!)
Avocado slices
Method:
- Put the peppers, onions, and chicken in a bowl.
- Wisk together the spices, salt, chipotle sauce, lemon juice and olive oil
- Gently stir the marinade all over the peppers, onions and chicken and cover, Marinading for as little as 30 min – overnight.
- Heat a pan on the stove with 1 tbs of olive oil. Add chicken, pepper and onions and cook – stir frying for 6 – 8 minutes depending on how thick you sliced the chicken
- stir in cilantro at the very end
- serve onto a tortilla, adding yogurt and avocado slices
