Chicken Fajitas


2 chicken breasts, cut into pieces
¼ tsp paprika
¼ tsp mild chilli powder
¼ tsp cumin
¼ tsp oregano
2 tbsp olive oil
1 clove garlic, crushed
1 onion, peeled and sliced thinly
1 red pepper, de-seeded and sliced thinly

For the tomato salsa:
2 tsp olive oil
¼ green chilli, sliced finely
½ onion, peeled and chopped
¼ small green pepper, de-seeded and diced
1 small clove garlic
2.5ml/½ tsp rice wine vinegar
1 x 200g/7oz can chopped tomatoes
salt and freshly ground black pepper
2 tsp parsley

8 gluten free/wheat free corn tortillas (e.g Discovery)
75g/3oz iceburg lettuce, shredded
150g/6oz cheddar cheese, grated
small tub sour cream
1 avocado, sliced


Coat the chicken pieces in the paprika, chilli powder, cumin and oregano and heat 1 tsp of the oil in a pan. Sauté the chicken, stirring occasionally for 3-4 minutes. Remove the chicken with a slotted spoon.

Add the remaining 1 tbsp of oil to the pan and sauté the garlic, onion and red pepper for 5 minutes and return the chicken pieces to the pan. Season to taste and heat through.

To make the tomato salsa, heat the oil and fry the chilli, onion, pepper and garlic for about 5 minutes. Add the vinegar and cook for about 20 seconds then add the chopped tomatoes, salt and pepper and parsley and simmer, uncovered, for about 15 minutes.

Heat the tortillas in the microwave according to the instructions given on the packet. Place some of the chicken mixture along the centre of each tortilla, top with some tomato salsa, shredded lettuce, grated cheese, avocado and a dollop of sour cream and roll.