CHICKEN FAJITAS WITH GUACAMOLE AND SALSA

Serves 4

For the fajitas:

2 peppers (1 red and 1 yellow), deseeded and sliced 1 onion, thinly sliced

2 chicken fillets, sliced into long strips

A pinch of ground cumin

1 tsp paprika

Juice of 1 lime

1 tbsp olive oil, plus extra for cooking

Black pepper

For the salsa:

12 cherry tomatoes, roughly chopped

½ red chilli, deseeded and finely chopped

1 small bunch of fresh coriander (cilantro), chopped Juice of 1 lime

1 tbsp olive oil

Salt and black pepper

For the guacamole:

2 ripe avocados

8 cherry tomatoes, roughly chopped 1 red chilli, deseeded and finely chopped 1 tbsp fresh coriander (cilantro), chopped Juice of 1 lime

To serve:

6 small flour tortillas

75g/2.5oz/⅔ cup Cheddar, grated

150ml/5 fl oz/⅔ cup natural (plain) yoghurt

1 Combine all of the ingredients for the fajitas in a resealable plastic bag and mix until thoroughly coated.

2 Combine all of the ingredients for the salsa in a small bowl.

3 Halve and stone the avocados, then chop the flesh. Add to a separate bowl, then mix in the rest of the ingredients for the guacamole.

4 Heat some oil in a pan over a medium-high heat and cook the fajita mixture, stirring, for 6-8 minutes until the chicken is cooked through.

5 Warm the tortillas in a microwave or a warm oven until soft and pliable.

6 Serve the chicken fajita mix in the warm tortillas with bowls of the Cheddar, yoghurt, guacamole and salsa. Fill the wraps to your liking and serve immediately.

Per Serving 770kcals, 35g fat (8.4g saturated), 46.3g carbs, 24.3g sugars, 76.3g protein, 16.7g fiber, 0.154g sodium