Chicken fajitas

Ingredients

• 600 g chicken breast, cut into strips
• 2 peppers (one red, one green), cut into strips
• 2 tbsp (30 ml) olive oil
• 2 tsp Xalte Garlic & Onion salt
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 lime
• 8 flour tortillas

Method

1. 1If the chicken breast is whole, cut it into strips 1 cm thick and the length of a finger, all similar so they cook at the same rate. Wash the board, the knife and your hands with hot soapy water after handling the raw chicken.
2. 2Cut the lime in half. Put the chicken in a bowl with 1 and a half teaspoons of the Xalte Garlic & Onion salt, the cumin, the paprika, the juice of half the lime and 1 tablespoon of the oil, mix well and leave to stand for 10 minutes.
3. 3Meanwhile, wash the peppers, remove the stalks and seeds and cut them into strips 1 cm wide. Cut the other half of the lime into wedges.
4. 4Heat the remaining tablespoon of oil in a large frying pan over a high heat. Add the peppers with the remaining half teaspoon of Xalte Garlic & Onion salt and stir-fry for 5 minutes, until slightly softened with charred patches; move them to a plate.
5. 5In the same pan, over a high heat, spread the chicken out in a single layer and leave it for 2 minutes without moving so it browns. Then stir-fry it for 6-8 minutes in total.
6. 6Check the chicken is done by cutting the thickest strip: the meat should be white right to the centre, with no trace of pink, and the juices should run clear.
7. 7Return the peppers to the pan, toss for 1 minute to heat through and take off the heat.
8. 8Warm the tortillas one at a time in another dry frying pan over a medium heat, about 20 seconds on each side, until soft and hot. Take the pan of chicken to the table so each person can fill two tortillas, squeeze a lime wedge over them and roll them up.