Categories: August

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp fajita seasoning
• 1 red onion, chopped
• 2 garlic cloves, crushed
• 1 red pepper, deseeded and sliced
• 1 orange or yellow pepper, deseeded and sliced
• 8 soft flour tortillas
• 1 bunch of spring onions, chopped
• 2 ripe beef tomatoes
• 1 tsp Tabasco
• 100ml tomato passata
• 1 tbsp malt or red wine vinegar

Directions

1. Make the salsa. Halve, slice and chop the tomatoes and mix with the spring onions in a bowl. Add the Tabasco and stir in the passata and vinegar. Add a pinch of salt and some freshly ground black pepper. Set aside.

2. Put the chicken between 2 pieces of cling film and bash with a frying pan. Cut the chicken into finger-size pieces. Heat the oil in a large frying pan for about 30 seconds, then add the chicken. Sprinkle with the fajita seasoning, cook for 4 minutes, turning the chicken once. Turn the heat down to low and add the onion and garlic. Cook gently for 5 minutes, turning as needed, then add the peppers.

3. Put the flour tortillas onto a heatproof plate, and rest on top of the frying pan. Cover with foil and cook for 10 more minutes until the tortillas are warm, the peppers are tender and the chicken is cooked through. Remove from the heat, pile the chicken and salsa into the tortillas, and serve.

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