Mildly spicy chicken and vegetable fajitas whipped up in less than 20 minutes. Packed full of nutrients, protein and flavour.
100gshallots, thinly sliced(£0.90/2)=(£0.45)
200gfrozen green beans, defrosted (£0.85/2)=(£0.43)
500gchicken mini chicken breast fillets, sliced into thin, bite-size(£3.65)
4garlic cloves, minced (£0.39/2)=(£0.20)
10large wraps (2 packs of 8)(£0.85x2)=(£1.70/16x10)=(£1.06)
Handful of fresh coriander, torn to serve(£0.55/2)=(£0.28)
Few dollops of sour cream(£1.20/2)=(£0.60)
2heads of baby gem lettuce, washed (£0.80)
Salt & Pepper
Over a high heat, preheat the pan with rapeseed oil. To the hot pan, add the peppers, green beans and shallots. Season with salt and pepper and fry for 5 minutes.
Next, push the vegetables to the side and add the chicken. Fry for a couple of minutes before adding the garlic, tomato puree and spices. Reduce the heat to medium and continue to fry for 5 minutes, or until the chicken is fully cooked.
Serve a wrap with a portion of lettuce, the spiced chicken/veg mix, a few dollops of sour cream and a sprinkle of coriander.