Smoky fajitas
SERVES 2 PREP TIME 10 MINS PLUS MARINATING COOKING TIME 15 MINS
YOU WILL NEED
◆ 1tbsp Lucy Bee coconut oil ◆ 200g tofu or 2 boneless, skinless chicken breasts, sliced ◆ 1tsp sweet smoked paprika ◆ 1tsp chilli powder ◆ 1 red pepper, deseeded and sliced ◆ 1 onion, diced ◆ 2 garlic cloves, chopped ◆ 1 x 400g tin kidney beans, drained and rinsed
For the salsa
◆ 1 small red onion, chopped ◆ Juice of 1 lime ◆ 6-8 cherry tomatoes, quartered
For the guacamole
◆ 1 avocado ◆ 1tsp chilli flakes ◆ Juice of 1 lemon wedge
To serve
◆ 4 gluten-free wraps ◆ Lettuce leaves ◆ 2tbsp Greek yogurt
How to Do It To make the salsa, put the red onion and lime juice in a bowl and leave to marinate for at least 15 mins, or as long as overnight (the longer you do the sweeter and softer the onion will be). stir in the tomatoes. melt coconut oil in a frying pan over a medium heat, add tofu or chicken with the paprika and chilli powder and fry for 6-8 mins, stirring continuously. add the pepper, onion and garlic and fry for 2-3 mins before adding kidney beans. Cook for 2 mins or until meat is cooked. For the guacamole, mash together avocado, chilli flakes and lemon juice. To assemble the fajitas, layer them up – add lettuce then salsa to the centre of the wrap, followed by guacamole, then tofu or chicken and Greek yogurt on top.