The quickest of meals, enough to quench the hungriest of appetites!
Ingredients: Makes 4 servings
2 chicken breasts, cut into thin chunks
1 onion, sliced
2 peppers, sliced
1 tbsp olive oil
1 tsp cornflour
1 pkt fajita spice mix (*see note below)
Guacamole or sour cream, to serve
8 fajitas (or wraps)
Directions: Put the chicken, onion and peppers in a casserole dish. Add the oil, fajita spice mix and the cornflour and mix well. Bake in a preheated oven at 200 degrees Celsius for about 30 minutes, stirring the mixture once half way through. Divide the chicken mix between the fajitas or wraps, top with some sour cream or guacamole, close and serve. * If a fajita spice mix is unavailable, you can use a mix of paprika, garlic granules, pepper, salt, cayenne pepper, and a sprinkle of chili powder.
The wraps are composed of 3 elements: spicy peanut sauce, fresh veggie salad and chicken strips hot off the pan.
Ingredients:
Serves 4
6 wraps
For the Chicken:
2 chicken breasts
1 tbsp soy sauce
1 tbsp vegetable oil
For the Peanut Sauce:
1/4 cup chunky peanut butter (room temp)
2 tbsp soy sauce
1 tbsp rice wine vinegar (or white vinegar)
1/4 tsp cayenne pepper
2 tbsp vegetable oil
For the Salad:
2 cups bean sprouts
1 cup shredded carrots
1/2 cucumber, peeled, pulp removed and sliced thinly
3 green onions, chopped
12 basil leaves, chopped
4 sprigs mint, chopped
1 tbsp sesame seeds
2 tsp sugar
2 tbsp rice wine vinegar (or white vinegar)
Directions: Heat grill pan over high heat. Brush the chicken with soy sauce and oil, cook for about 6 minutes on each side. Remove from heat when no longer pink inside, set aside. Once cool enough to handle, chop up or slice your chicken into strips. Toss all salad ingredients in a large bowl. Set aside. If the peanut butter is too thick, heat it in the microwave for a few seconds to soften. Whisk all sauce ingredients in a bowl. Heat a tortilla in the microwave or oven. Spread a generous amount of peanut sauce onto the tortilla, add some salad and top with some chicken. Wrap & roll it up. Adapted from Original Recipe
Directions: Heat some sunflower oil in a saucepan and cook the onion gently for about 2 minutes, then add the brown sugar and cook for 3 minutes more until softened. Add the pepper and cook for a further 5 minutes. Add the beef and spice and cook until done. Warm the wraps in an oven. Place some lettuce in each, and divide the corn and beef between the wraps. Top with some yoghurt and close the wraps.
