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Chicken fajitas with tomato salsa

Name: Chicken fajitas with tomato salsa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Cuisine: Mexican recipes
Ingredients: 4 boneless, skinless chicken breasts; 2 tbsp olive oil; 2 tbsp fajita seasoning; 1 red onion, chopped; 2 garlic cloves, crushed; 1 red pepper, deseeded and sliced; 1 orange or yellow pepper, deseeded and sliced; 8 soft flour tortillas; For the tomato salsa; 1 bunch spring onions; 2 ripe beef tomatoes; ½-1 tsp Tabasco; 100ml tomato passata; 1 tbsp malt or red wine vinegar

Published: 31 Jul 05
Updated: 18 Mar 24

Our straightforward, healthy chicken fajitas make a fabulous Friday night supper for friends or family. Or if you fancy something different, our beef fajitas are also a popular choice.

Easy
August 2005

Test kitchen approved

Serves 4

Our straightforward, healthy chicken fajitas make a fabulous Friday night supper for friends or family. Or if you fancy something different, our beef fajitas are also a popular choice.

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Ingredients

4 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp fajita seasoning
1 red onion, chopped
2 garlic cloves, crushed
1 red pepper, deseeded and sliced
1 orange or yellow pepper, deseeded and sliced
8 soft flour tortillas

For the tomato salsa

1 bunch spring onions
2 ripe beef tomatoes
½-1 tsp Tabasco
100ml tomato passata
1 tbsp malt or red wine vinegar

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Method

Make the tomato salsa. Trim and discard the root ends of the spring onions, then chop the white and green parts of the onions and put into a bowl. Halve, slice and chop the tomatoes, then add to the bowl. Take care adding the Tabasco (it’s fiery) and stir in the passata and vinegar. Add a pinch of salt and some freshly ground black pepper. Set aside.
Put the chicken between 2 pieces of cling film and bash it with a frying pan to make it thinner – this will help it cook quicker. Cut the chicken into finger-size pieces. Heat the oil in a large frying pan for about 30 seconds, then push the chicken straight from the board into the pan. Sprinkle with the fajita seasoning, cook for 2 minutes, then turn the chicken over and cook for 2 more minutes to seal the meat. Turn the heat down to low and add the onion and garlic. Cook gently for 5 minutes, turning as needed, then add the peppers.
Put the flour tortillas onto a heatproof plate or an upturned lid the size of the frying pan, and rest on top of the frying pan. Cover with foil and cook for 10 more minutes until the tortillas are warm, the peppers are tender and the chicken is cooked through with no traces of pink. Remove from the heat, pile the chicken and salsa into warm tortillas, roll and fold to tuck in.

Recipe from August 2005 Issue

delicious. tips

Sun-ripened tomatoes and peppers are at their best in summer. Check out markets for flavoursome, good-value fruit and vegetables. Keep meat in a cool bag with an ice pack so it stays fresh.