Recipe: Chicken Fajitas, with a tomato and spring onion salad

This is the first proper meal that i've made for my new housemates! So cool! My south african house mate Brendan, who i get on fantastically well with, really liked this dish. Aw- i'm glad I can hopefully keep the (4!) boys i'm living with happy through feeding them lovely things! This is a really tasty, quick and healthy dish- and you can make it as mild or as spicy as you like, just depending on personal taste. You can adjust the cayenne pepper and the chilli in the dish- or you could add some spicy salsa or jalapenos to the wraps just before eating. Yum!!

Chicken Fajitas with a tomato and spring onion salad (serves 3)

1 tbsp olive oil
2 chicken breasts, sliced
½ green pepper, sliced
½ red pepper, sliced
½ yellow pepper, sliced
½ white onion, sliced
Handful fresh coriander, chopped
1 tsp Thai yellow curry paste
1 tsp Schwartz vegetable seasoning
¼- ½ tsp cayenne pepper (depending on how hot you like it!)
1 red chilli, finely chopped
½ tsp garlic powder
½ tsp sugar
Salt and pepper to taste

6 medium or 3 extra-large tortilla wraps.

250g cherry tomatoes, quartered
2 spring onions, finely sliced
1 tsp dark soy sauce
1 tsp French dressing
Big handful fresh coriander, finely chopped
Salt and pepper to taste

1.       Add all the fajita ingredients to a large frying pan or saucepan, and fry on a high heat for about 25-30 minutes, or until everything is well cooked and the chicken and veg have started to blacken a bit/ stick on the pan. Season to taste.

2.       Meanwhile, preheat the oven to 200C, and put the tortillas, wrapped in cling film, into the oven for 8-10 minutes. Mix together all the salad ingredients, season to taste and set aside.

3.       Take the wraps out of the oven, fill them with the chicken fajita mixture, and serve with the tomato salad, and some natural yoghurt if you so desire.