Ingredients per 1 portion:
Turn the oven on to 200°C/ 180°C (fan)/ 400°F/ Gas 6. Cut the pepper(s) in half then using a teaspoon discard the core and seeds then cut into thin strips. Cut the red onion(s) in half, peel and thinly slice.
Thinly slice the chicken breasts into strips. Heat a frying pan with oil over a medium-high heat. When the pan is hot, add the pepper(s), onion(s) and chicken(s) to the pan with the paprika and fajita seasoning. Cook for 8-10 minutes, until the vegetables have softened and the chicken is fully cooked.
In the meantime, roughly chop the tomatoes until they resemble a salsa consistency. Add the tomatoes to a bowl with chilli flakes, a pinch of salt, a splash of olive oil, and stir.
Put the tortillas in the oven for 2-3 minutes. Grate the cheddar cheese. Trim the root from the spring onion and finely slice.
Serve the chicken fajita filling in the wraps, topped with cheese, salsa, natural yoghurt and sliced spring onion(s). Roll the wraps and cut in half.
Ready to order? 😲
Explore our recipes!
Try some of our curated recipes and come back for more daily updates.
Smoked Mackerel Pasta
Spaghetti and Meatballs