Chicken & pepper fajitas
Calorie controlled cooking spray
Chicken breast, skinless, raw
Peppers, All Types
2 medium, use red and yellow, deseeded and thinly sliced
1 medium, thinly sliced
2 stick(s), thinly sliced
Santa Maria Medium Fajita Seasoning Mix
5 g, 1 tsp
2 tablespoons, level, blended with 3 tbsp hot water
4 medium, Green salad, to serve
- Heat a wok or large frying pan ad spray with calorie-controlled cooking spray. Add the chicken and stir-fry for 3-4 minutes, until browned. Add the peppers, onion and celery and stir-fry for 4-5 more minutes, until the vegetables are cooked, yet still crunchy.
- Sprinkle the fajita spice into the wok, then add the tomato puree mixture. Heat and stir for a few seconds, then share between the tortillas. Roll them up tightly, then serve with salad.