Summer Chicken Wraps
This chicken and vegetable fajita recipe brings a burst of colors and flavors to your table. Tender chicken, vibrant courgettes, sweet peppers, and a touch of spice come together in a sizzling and satisfying meal. Perfect for a fun and interactive dinner that will surely impress your guests.
— Constant Cookbook
Ingredients
- 3 skinless boneless chicken breasts, diced
- 3 courgettes, sliced
- 2 orange peppers
- 1 red onion, diced
- 1 tsp dried chilli flakes
- 100g mushrooms, sliced
- 100g baby plum tomatoes, halved
- 1 red chilli, sliced
- salt and pepper to season
- 1 tin of chopped tomatoes
- olive oil
- 8 flour tortillas
Instructions
- Begin by pouring a swirl of oil into a large frying pan and allow to heat. Whilst the oil is heating, chop up your chicken breasts and all of your vegetables.
- Once the frying pan is hot, add the chicken and fry for around 4 minutes or until cooked through.
- Add the red onions, courgettes, mushrooms and chilli flakes to the pan and cook until the onions, mushrooms and courgettes have softened.
- Now add the peppers, chilli and plum tomatoes and fry for a further 2 mins.
- Wrap the flour tortillas in tin foil and place in warm oven for around 10 mins to warm through.
- Now add the chopped tomatoes to the frying pan and cook until the tortilla wraps have warmed. Split the frying pan contents between 4 bowls and place the tortillas in the centre of the table so everyone can wrap their own. Serve with a fresh salad and chips/baby boiled potatoes.
Yield
Serves 4
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