Chicken Fajita Wrap

Instructions

1. 1

   Deseed and thinly slice the peppers, thinly slice the onion and halve the lime. Use four large whole-wheat tortillas, approximately 25 cm across and 60 g each.

2. 2

   On a separate board, cut the boneless, skinless chicken into thin strips. Toss in a bowl with 1 tablespoon oil, paprika, cumin, oregano, garlic powder, black pepper and half the salt.

3. 3

   Heat a large nonstick skillet over medium-high heat. Add the remaining tablespoon oil, peppers, onion and remaining salt. Cook for 7–8 minutes, stirring occasionally, until softened with lightly browned edges. Transfer to a plate.

4. 4

   Cook the chicken in the same skillet in two batches, spreading each batch into a single layer. Cook for 4–5 minutes per batch, turning occasionally, until browned and the thickest strips reach an internal temperature of 74°C (165°F). Transfer cooked chicken to the plate with the vegetables.

5. 5

   Return all the chicken and vegetables to the skillet. Squeeze over the lime juice and toss for 1 minute until hot. Remove from the heat.

6. 6

   Stack the tortillas on a microwave-safe plate, cover with a damp paper towel and microwave for 30–45 seconds until pliable. Divide the filling evenly among them, fold in the sides and roll into wraps. Serve immediately.