Chicken Fajitas with Tomato and Avocado Salsa

The Illustrated Quick Cook

Chicken Fajitas with Tomato and Avocado Salsa

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    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


    Prep: 15 min Total: 30 min (Quick)
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    • 1

      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.

    • 2

      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.

    • 3

      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.

    • 4

      To serve, spoon the mixture onto the tortillas. Top with the salsa, and roll into wraps. Serve any extra filling on the side.

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