As the weather finally hots up (and not before time!), mealtimes start to be less about comfort and more about avoiding spending much if any time near a hot flame, but without skimping on taste. This old favourite ticks ALL of those boxes and is relatively well behaved to boot! It’s also a one pan cooking dish which always makes me happy 🙂
To be honest, there isn’t much that’s Mexican about this recipe… The only thing it has in common with actual fajitas is that they are both wrap based and hand held… There’s not even any guacamole or salsa in sight! But don’t let that dissuade you from trying this because what it lacks in Mexican authenticity it more than makes up for in tastiness.
The trick to this dish is to get that chargrill thing going. It might look like it’s never going to happen, but have faith and persevere (and drain off excess liquid if you have to!). The rewards are a sticky charred deliciousness of big big flavours thanks to the lime and chilli flakes, which marries perfectly with the sweetness from the peppers.
- 2 large skinless boneless chicken breasts, sliced into 1cm strips
- 1 yellow pepper, cut into 1cm lenthways strips
- 1 red pepper, cut into 1cm lengthways strips
- 1 red onion, cut into thick strips
- 1/2 tsp oregano
- 1/4 tsp crushed chillis
- 1 tbsp vegetable oil
- 2 limes, 1 zested and juiced, 1 quartered for serving
- 4 flour tortillas
- 150ml 0% fat Greek yoghurt
- salt and pepper
- Coriander for garnish
- Start with a large mixing bowl, into which place the chicken strips, peppers and onions, oregano, chilli, vegetable oil, and the lime zest and juice. Season well before giving everything a good toss-about until the chicken and veg is well coated with the herbs and lime.
- Place a wok (or large non-stick frying pan, the deeper sided the better!) over a high heat until its just starting to smoke. When it's good and (fiercely!) hot, tip everything out of the bowl into the wok and cook for about 6-8 minutes, turning only occasionally until its looking cooked through - this is to ensure that everything gets good and brown with a lightly charred effect.
- If there's too much lime juice or liquid, you might need to drain some of this off otherwise the chicken and veg will broil rather than char.
- Turn the heat off and let the chicken rest in the work while you warm your tortillas in the microwave, or in a dry frying pan.
- Pile the chicken and veg in the middle of your tortilla, top with some coriander (if desired), a dollop of yoghurt and a squeeze more lime juice if you like it properly zingy, and scoff!
