Mexican Chicken Wraps by Sophie Ellis-Bextor
‘During this year our eating habits have changed massively. We all eat together a lot more and we involve the kids more in the meal planning and the cooking, too. This recipe is for a quick, healthy and fun family favourite - Mexican chicken wraps. I love how colourful it all is and the kids love that they can make their own wraps with more or less of the ingredients they enjoy. It’s always tasty and fresh and zingy - also it’s something we can put together in under 30 mins so great for a midweek supper. Have a go and you can chop and change the ingredients to make it work for your house, too’ - Sophie Ellis-Bextor
- Ingredients
- 2x Chicken breast
- 1x Red Pepper
- 1x Red onions
- Vegetable oil
- Chicken marinade
- Squeeze of lime
- 1 tsp of chilli powder
- 1 tsp caster sugar
- 1 tsp paprika
- ¼ tsp cayenne pepper
- ½ tsp ground cumin
- 1 crushed garlic clove
- Salsa
- ¼ deseeded red pepper
- 2 tomatoes
- Squeeze of lime
- 2 tbsp chopped coriander leaves
- Guacamole
- 2 ripe avocados
- Juice from ½ a lime
- ¼ finely chopped red onion
- To serve
- 8x Tortillas
- Natural yoghurt OR sour cream (optional)
- Mature cheddar cheese (optional)
Step 1
Mix the marinade ingredients together with 1 teaspoon of salt, then stir in the chicken to coat, cover and chill for at least an hour while you prepare the other ingredients.
Step 2
For the salsa, finely dice the pepper and tomatoes, then mix with the lime juice, 1½ tablespoons of coriander and some seasoning in a bowl.
Step 3
Mash the avocados in a bowl and stir in the lime juice, red onion, the rest of the coriander and some seasoning.
Step 4
Heat the oil in a large frying pan over a high heat. Stir-fry the chicken, sliced pepper and onion for 6-8 minutes, or until the chicken is cooked through and the vegetables are lightly coloured.
Step 5
Serve the chicken fajitas with the tortillas, salsa, guacamole – and the yoghurt/sour cream and cheese, if using.