Chicken Fajitas

There’s no need for premixed spice packets when making these easy fajitas. This is a recipe you’ll be sure to turn to time and time again.

Serves 4

4 large flour tortilla wraps 2tsp oil 1 garlic clove, crushed ½-1tsp smoked paprika, to taste 2tbsp tomato purée 1tsp runny honey 4 cooked skinless chicken breasts, cut into fingersized strips 125g roasted red peppers from a jar, drained and sliced Large handful fresh coriander, chopped

TO SERVE Guacamole Sour cream Cheddar cheese, grated Lime wedges

1 Stack the tortillas, then wrap in foil. Put into the oven, then turn to 200°C (180°C fan) mark 6 (no need to preheat, as you are just warming the tortillas). Alternatively, wrap tortillas in cling film and microwave on full power for 30 sec bursts until warmed through.

2 Meanwhile, heat the oil in a large frying pan and fry the garlic and smoked paprika for 30 secs, then stir in the tomato purée, honey and 4tbsp water. Add the chicken and sliced peppers and simmer for 5 mins until piping hot. Stir through most of the coriander and check the seasoning.

3 Spoon the chicken mixture into a dish and garnish with remaining coriander. Serve the mixture with the warmed tortillas, the guacamole, sour cream, grated cheese and lime wedges.