The herby, chilli-laced homemade guacamole in these chicken fajitas make them really special – plus they’re so easy to make.
- For the vegetables:
- 2 medium onions, peeled and cut into thin wedges
- 2 red peppers, de-seeded and sliced
- 2tbsp olive oil
- For the chicken:
- 4 chicken breasts
- 30g (1oz) sachet of fajita seasoning
- For the guacamole:
- 2 medium avocados, de-stoned and peeled
- Juice of 1 lime
- 1-2 green chillies, de-seeded and finely chopped
- 2tbsp freshly chopped coriander
- Salt and freshly ground black pepper
- To serve:
- 8 flour tortillas
- Sour cream
- Cheddar cheese, grated
To prepare the vegetables: Place the onions and red peppers on a piece of thick foil and drizzle over the olive oil. Fold the edges of the foil up and seal to form a parcel. Place the parcel on the grill for about 15-20 mins, or until the vegetables have softened, turning it occasionally.
To prepare the chicken: Flatten the breasts out to about twice the original size. Dust the seasoning mix over all the surfaces of the chicken. Place the chicken on the grill for 7-8 mins each side, or until completely cooked through.
To make the guacamole: Chop the avocados and mash slightly, then stir in the lime juice, chopped chillies and coriander. Season to taste with salt and pepper.
When the chicken is cooked, cut it into strips.
To heat the tortillas, place them on the grill for about 20-30 secs on each side. Place some vegetables in a row in the centre of the tortilla, add some strips of chicken on top, then add some guacamole, sour cream and a little grated cheese. Roll the tortilla up and eat immediately.
Top tip: Make some extra and enjoy them as a tasty alternative to a sandwich, or a lovely lunchbox treat.