Chicken Fajita Tortilla Wrap

Ingredients

• 600 g chicken breast (raw, sliced into strips)
• 1 red pepper (cored and sliced)
• 1 yellow pepper (cored and sliced)
• 2 onion (medium, peeled and sliced)
• 3 tbsp fajita seasoning
• 3 tbsp olive oil (extra virgin, divided for vegetables and chicken)
• 8 tortilla wrap (plain, medium)

Method

1. Place the chicken breast, red pepper, yellow pepper, onion, packet of tortilla wrap and the jar of fajita seasoning on a chopping board to have all ingredients ready.
2. Peel the onion and cut off the root, then halve the onion and peppers and remove the pepper seeds, using a sharp knife on the chopping board.
3. Slice the onion and both peppers into thin strips on the chopping board, keeping your fingers tucked safely away from the knife.
4. Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat, then add the sliced onion and pepper and start frying, stirring with a wooden spoon.
5. While the vegetables cook, cut the chicken breast into thin strips in a bowl using kitchen scissors or a knife, keeping raw chicken and its juices away from other foods.
6. Sprinkle the fajita seasoning evenly over the chicken strips in the bowl so they are well coated.
7. Add about 2 tablespoons of olive oil to the seasoned chicken and mix thoroughly with a spoon so every piece is coated; set aside to marinate while the vegetables soften.
8. Continue frying the onion and pepper in the pan for several minutes until softened and lightly browned at the edges, stirring regularly.
9. Transfer the cooked onion and pepper mixture from the pan into a clean bowl and set aside, keeping the pan on the hob for cooking the chicken.
10. Add the marinated chicken strips to the hot pan in an even layer and begin frying over medium-high heat, stirring with a heatproof spatula.
11. Cook the chicken, stirring frequently, until the pieces are browned on the outside and turning opaque throughout.
12. Return the cooked onion and pepper mixture to the pan with the chicken and toss everything together over the heat until well combined and heated through, then switch off the hob.
13. Separate the tortilla wrap and place them on a plate ready for filling; warm them briefly in a dry pan or microwave if desired, using oven gloves when handling hot plates.
14. Place one warm tortilla wrap on a plate and spoon some of the chicken and vegetable fajita filling into the centre of the wrap.
15. Fold the tortilla wrap around the filling to form a wrap and serve immediately; repeat with the remaining tortilla wrap and filling.