Chicken Fajitas

Enough for 4

chicken breast fillets, boned and skinned
Juice of 1 lime
1 tsp dried oregano
1 tsp dried coriander
Fry Light or oil from allowance
2 large onions, thinly sliced
1 red pepper, deseeded and cut into strips
1 green pepper, deseeded and cut into strips
1 garlic clove, crushed
1 red or green chilli, deseeded and finely chopped
Salt and freshly ground black pepper
4 WW tortillas or wraps
4 tblspns very low fat natural yogurt
2 tblspns chopped coriander leaves
Lime wedges to serve

Salsa

2 garlic cloves, roasted in their skins in the oven
3 tomatoes, skinned, deseeded and chopped
Half a red onion, finely chopped
1 red chilli, deseeded and chopped
2 tblspns chopped coriander leaves
Juice of half a lime

1. Cut the chicken fillets into thin strips and put them in a bowl. Pour the lime juice and herbs over the top. Cover and chill in the refrigerator for at least 30 minutes. Mix the salsa ingredients together in a small bowl, cover and set aside.

2. Spray a non stick pan with a little Fry Light or use oil from allowance and heat it until really hot. Add the chicken strips to the pan and cook them, turning frequently, over a high heat, until they are cooked and golden brown. Remove and keep warm.

3. Add the onions, peppers, garlic and chilli to the pan and cook quickly over high heat, tossing them occasionally, until they are tender and slightly charred. Remove, season with salt and pepper, keep warm.

4. Warm the tortillas and divide the cooked chicken and vegetables between them. Top with a spoonful of yogurt and some chopped coriander, and then roll up. Serve with lime wedges and salsa.

To make the salsa, mix all of the ingredients together and chill until required.

To ring the changes use lean beef steak instead of chicken.

Chicken Fajitas

This recipe is featured in Slimming World's Celebrity Cookbook

A popular Mexican dish, fajitas are quick and easy to make [but allow time to marinate the chicken. Soft tortillas are now available in most supermarkets.

Serves: 4
Points plan: 13 pts per recipe
Core: Count points for the tortilla wraps (usually 2 pts each but check packaging as some of the big ones are 3 pts each)


283g/10oz chicken breast fillets, boned and skinned
Juice of 1 lime
1 tsp dried oregano
1 tsp dried coriander
Fry Light
2 large onions, thinly sliced
1 red pepper, deseeded and cut into strips
1 green pepper, deseeded and cut into strips
1 garlic clove, crushed
1 red or green chilli, deseeded and finely chopped
Salt and freshly ground black pepper
4 soft tortillas
4 tbsp very low fat natural yogurt
2 tbsp chopped coriander leaves
Lime wedges to serve
For the salsa 
2 garlic cloves, roasted in their skins in the oven
3 tomatoes, skinned, deseeded and chopped
half red onion, finely chopped
1 red chilli, deseeded and chopped
2 tblspns chopped coriander leaves
Juice of half a lime

:: Method

1. Cut the chicken fillets into thin strips and put them in a bowl. Pour the lime juice and herbs over the top. Cover and chill in the refrgerator for at least 30 minutes. Mix the salsa ingredients together in a small bowl, cover and set aside.
2. Spray a heavy frying pan or cast iron grill pan with a little Fry Light and heat it until really hot. Add the chicken strips to the pan and cook them, turning frequebntly, over a high heat, until they are cooked and golden brown. Remove and keep warm.
3. Add the onions, peppers, garlic and chilli to the pan and cook quickly over high heat, tossing them occasionally, until they are tender and slightly charred. Remove, season with salt and pepper, keep warm.
4. Warm the tortillas and divide the cooked chicken and vegetables between them. Top with a spoonful of yogurt and some chopped coriander, and then roll up. Serve with lime wedges and salsa.

Chicken Fajitas

Serves 2

6pp per serving (excluding wraps)/2pp on F&H

I know that this can be completely 0pp on F&H if using dry spices, however I do like this sauce and think it’s worth using my weeklies on.

2 Chicken breasts, sliced thinly = 8pp

Frylight

1 Jar Old El Paso Fajita Cooking Sauce = 5pp

1 onion, sliced

2 peppers, sliced

Homemade Salsa

1/2 cucumber, diced

1 red onion, diced

2 tomatoes, diced

2 tbsps white vine vinegar

Dice cucumber, red onion and tomato and mix together in a bowl. Add the vinegar, mix and put to one side.

Spray Frylight into a wok, large pan and heat.

Add the chicken and cook for a few minutes, then add Onion and Peppers.

Keep stirring and cook for 8-10 minutes unti it is cooked through.

Add the Fajita Cooking Sauce and cook for a further 3-4 minutes.

Spoon onto the wrap (needs pping) and serve with the salsa and side salad.