With summer slowly coming to an end, let's check out another fun recipe that is both low in salt and still delicious. Chicken Fajitas are always a crowd favorite, especially if you live in Texas. The fun part about fajitas is that you can mix and match, add a tortilla, add tons of veggies, or just leave it as is. When they say you can't play with your food, I don't think they meant this dish!
210 mg sodium
Prep time: 15 minutes
Cooking time: 10 minutes
1 tablespoon olive oil
1 large red onion, thinly sliced
1 red pepper, cored, seeded and thinly sliced
1 yellow pepper, cored, 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
4 soft flour tortillas
1/2 iceberg lettuce, finely shredded
Guacamole, to serve (optional)
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
1. 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.
2. 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.
3. Meanwhile, wrap the tortillas in foil and warm in the oven for five minutes or according to packet instructors.
4. 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.
So go ahead, grill out and warm up some tortillas for some summertime grub!