2 large skinless, boneless chicken breast halves, cut into 1/2 inch
1 yellow pepper, cut lengthwise into 1/2 inch
1 red onion, thickly sliced
1/2 tsp dried oregano
1/4 tsp crushed chilies
2 tbsp vegetable oil
grated rind and juice of 1 lime
salt and ground black pepper
4x8 inch flour tortillas
sunflower oil, for brushing
leafy salad, to serve
2/3 cup sour cream
Place the chicken strips, pepper, red onion, oregano, chilies, oil, lime rind, and juice in a large bowl. Add plenty of seasoning and toss together until well mixed.
Heat a flat griddle or heavy nonstick frying pan. Add the chicken mixture and cook over a high heat for 8 minutes, turning once or twice, until the mixture is well browned, lightly charred and cooked through.
Brush the tortillas with sunflower oil and briefly warm them in the microwave for 10 seconds, or heat them in a dry frying pan for a few seconds on each side.
Serve separately, or pile the fajitas in the middle of your warm tortillas, add salad and a dollop of sour cream, roll up and enjoy.
Serves 2
