|1 ripe avocado||2 red bell peppers, seeded and cut into strips|
|handful of cherry tomatoes, chopped||2 green bell peppers, seeded and cut into strips|
|1 bunch of scallions, finely chopped||2 fresh red jalapeno chile peppers, seeded and finely chopped|
|handful of fresh flat-leaf parsley, finely chopped||2 garlic cloves, thinly sliced|
|1 tbsp olive oil||4 skinless boneless chicken breast halves (preferably free-range), about 6 oz (175 g) each, cut into strips|
|1 tbsp white wine vinegar||½ cup dry white wine|
|sea salt and freshly ground black pepper||8-12 corn tortillas, warmed|
|1 tbsp olive oil||handful of fresh cilantro (coriander), finely chopped|
|2 onions, halved and sliced|
First, make the salsa. Halve, pit, peel, and chop the avocado. Put in a bowl with the tomatoes, scallions, and parsley. Drizzle in the olive oil and vinegar. Season with sea salt and black pepper and stir to mix.
To make the chicken fajitas, heat the oil in a large hot frying pan over low heat. Add the onions and red and green bell peppers, and saute for 5 minutes until soft. Stir in the chiles and garlic, and cook briefly.
Increase the heat to medium-high, and add the chicken. Keep the mixture moving around the pan, so that it doesn't burn and the chicken is evenly cooked. Stir-fry for 3-5 minutes until the chicken is no longer pink. Pour in the wine, and cook for 5 minutes. Stir in the cilantro.
To serve, spoon the mixture onto the tortillas. Top with the salsa, and roll into wraps. Serve any extra filling on the side.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf