 Chicken Fajitas Serves 4
Prep time: 20 minutes
Cooking time: 7 minutes |  | | | 2 Italian OXO seasoning cubes
2 Vegetable OXO stock cubes
2 red and 2 yellow peppers
2 medium red onions
2 medium courgettes, thickly sliced
2 tbsp olive oil
2 tsp sun-dried tomato paste
225g/8oz cherry tomatoes
110g/4oz cheddar cheese, grated |
- Crumble the OXO Chicken Cubes into 150ml hot water, add the tomato ketchup and stir together. Put the flour tortillas on a plate, cover with cling film.
- Cut the peppers into 5mm strips, discarding the seeds.
- Heat a large frying pan, add 1 tbsp oil and over a high heat cook the peppers and onion for 4-5 minutes until just tender and golden, remove from the pan.
- Heat the other tablespoon oil in the pan and stir fry the chicken for 4-5 minutes until golden. Crumble in the OXO Herbs and Spices Mexican Cubes then return the vegetables, toss together. Pour in the chicken stock mixture and toss over a high heat 1 minute.
- Heat the tortillas in the microwave for 1 minute. To serve, spoon the fajitas into the tortillas and roll up.
- If wished tomato salsa, sour cream and guacamole can be add before rolling up or served as accompaniments.
Member comments / tips & tricks |  | | Username | Comment | Posted | |
| |
|  |
Subscribe to our newsletter - just submit your email address below!
|
)
