30 mins
Not Too Tricky
serves 4
About the recipe
Make fajitas quicker than ever with Jamie’s flavour-packed Smoky Fajita Paste. These are guaranteed to put smiles on faces.
Ingredients
200g red cabbage
red wine vinegar
olive oil
2 x 200g skinless free-range chicken breasts
1 red pepper
1 large red onion
1 x 180g jar of Jamie Oliver Smoky Fajita Paste
a few sprigs of fresh coriander
8 small flour tortillas
optional: 1 lime, to serve
optional: natural yoghurt, to serve
Method
- Finely slice or grate the red cabbage, toss in a mixing bowl with 1 tablespoon of red wine vinegar and set aside.
- Place a large frying pan on a medium heat with 1 tablespoon of olive oil. Slice the chicken into thick strips, add to the pan and fry for 6 to 8 minutes, or until golden and cooked through, turning regularly. Remove to a plate and set aside (you may have to do this in batches).
- Deseed and finely slice the red pepper, then peel and finely slice the red onion. Return the pan to the heat with 1 tablespoon of oil, add the sliced veg, cover and cook for 2 minutes, or until slightly softened, then remove the lid and fry until light golden and smelling delicious, stirring occasionally.
- Stir in the Smoky Fajita Paste, then return the chicken to the pan and simmer until everything is cooked through, adding a splash of water if it looks too dry. Season to taste, then pick over the coriander leaves.
- Warm the wraps according to packet instructions, then take to the table along with the chicken, veg and pickled cabbage. Lovely with a dollop of natural yoghurt, and wedges of lime for squeezing over.
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