Heart Healthy Chicken Fajitas.

We are always on the lookout for simple but hearty and heart-healthy recipes to share with our readers. Today’s recipe embraces a little Tex-Mex cooking that is sure to tantalize your taste-buds. Add a little low fat sour cream and pico de gallo and enjoy.

Ingredients

• 1 tablespoon olive oil
• 1 large red onion, thinly sliced.
• 1 red pepper, cored, de-seeded and thinly sliced.
• 1 yellow pepper, cored, de-seeded and thinly sliced.
• 450g (14 1/2 oz) skinned chicken breasts, sliced into thin strips.
• 1/8th teaspoon paprika.
• 1/8th teaspoon mild chili powder.
• 1/4th teaspoon cumin.
• 1/4th oregano.
• 4 soft flour tortillas.
• 1/2 iceberg lettuce, finely shredded.
• Guacamole, to serve (optional).
• Tomato salsa
• 1 small red onion, finely chopped.
• 425g (14oz) small vine-ripened tomatoes.
• 2 garlic cloves, crushed.
• Large handful of fresh coriander leaves, chopped.
• Freshly ground black pepper

Directions:

First make the tomato salsa. Combine the red onion, tomatoes, garlic and coriander leaves in a bowl. Season with black pepper, then cover and chill for 30 minutes to allow the flavors to develop.

Heat the oil in a wok or large nonstick frying pan. Add the onion and peppers and stir-fry for 3-4 minutes. Add the chicken, paprika, chili powder, cumin, and oregano and continue to cook for a further five minutes, or until the chicken is cooked through.

Meanwhile, wrap the tortillas in foil and warm in the oven for five minutes or according to packet instructors.

Spoon one-quarter of the chicken mixture into the center of each tortilla, add a couple of tablespoons of tomato salsa and the shredded lettuce. Roll up and serve warm, accompanied by guacamole, if you like.

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