Beverley Glocks Fajitas
In this recipe, tender chicken is stir-fried with an array of colorful vegetables and spices to create a flavorful and satisfying meal. Serve the delicious chicken and veggie mixture in warm tortilla wraps, topped with creamy guacamole, tangy soured cream, and melted cheese for a delightful fajita experience.
— Constant Cookbook
Ingredients
- 1 tbsp sunflower oil
- 4 chicken breast fillets, skinned
- 200g Bellaverdeî broccoli
- 2 small red onions
- 1 red pepper
- 1 orange pepper
- 1 yellow pepper
- 2 large, flat mushrooms
- 1 clove garlic, crushed
- 1 tsp each ground mild paprika
- 1/2 tsp mild chilli powder (omit if required)
- 2 limes
- Guacamole, soured cream and grated cheese to serve
- Season with salt and pepper to taste
Instructions
- Bring a large pan of salted water to the boil add the bellaverdeî broccoli and cook uncovered for 3 mins. Drain well.
- Thinly slice the chicken and finely slice the onions, peppers and mushrooms.
- Heat the oil in the frying pan or wok, when hot, add the sliced chicken and stir fry over a medium heat for 3-4 minutes until just coloured.
- 4Add the onions and peppers and stir-fry for 3-4 minutes until the chicken is just cooked and the vegetables are starting to soften, add the mushrooms and stir fry for 2 minutes
- Add the garlic and spices and cook for 30 seconds more. Squeeze 1 of the limes into the frying pan/wok and season with a little salt and pepper and stir-fry for 1 minute. Remove from heat and serve with warmed tortilla wraps.
- To make up a fajita place a spoonful each of guacamole and soured cream in the middle of each wrap followed by a large spoonful of chicken mixture (there should be enough of this for 2 fajitas each), lay a spear of Bellaverdeî broccoli down the centre, sprinkle over some grated cheese, squeeze lime juice over the top, roll up and eat warm.
Yield
Serves 4
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