FIRESIDE FAJITAS

PREP TIME: 20 MINS COOK TIME: 15 MINS SERVES 4 (AS A MAIN)

2 tsp Cajun seasoning

1 tsp garlic powder

Freshly ground black pepper

450g skinless chicken breast fillet,

trimmed of fat, cut into thin strips 2 tsp canola oil

1 small red capsicum,

cut into short, thin strips

1 green capsicum, cut into

short, thin strips

1 large brown onion, thinly sliced 8 Goodness Superfoods Barley

Wraps or gluten-free wraps

½ cup Mission Chunky Salsa Coriander leaves, to serve

(optional)

70g (1⁄4 cup) plain fat-free

Greek yoghurt (optional)

1 lime, cut into 4 wedges, to serve

1 Light the firewood or charcoal and let fire burn down to medium-hot embers or coals. Top with a grill rack.

2 Combine Cajun seasoning, garlic powder and pepper in a plastic bag. Add the chicken strips and shake well to coat.

3 Heat 1 tsp of oil in a large cast-iron frying pan over the camp fire. Add the chicken and cook for 3-4 minutes, stirring often, until the chicken is just cooked. Transfer to a plate.

4 Heat the remaining oil in the pan. Add the capsicum and onion. Cook, stirring often, for 8-10 minutes or until tender. Return the chicken to the pan and heat through. 5 Meanwhile, wrap barley wraps in foil and heat over the camp fire for 8 minutes or until warmed through, turning the packet once. 6 Serve the chicken in wraps topped with salsa, coriander, yoghurt and lime wedges.

COOK’S TIP

If you’re not by a camp fire, you can simply cook the chicken and capsicum in a frying pan over a barbecue or on a portable hotplate. The wraps could be heated on the barbecue as well.