Cracked Pepper Chicken Fajitas

Ingredients Tortillas

• 4 Birds Eye Cracked Pepper Chicken
• 4 floury tortillas
• 150g of lettuce (shredded)

Ingredients Coriander and Chilli Rice

• 150g of white and wild rice
• 1tbsp of chilli powder
• 1tbsp of ground coriander
• 1 small onion (chopped)
• 1tbsp of fresh coriander (chopped)
• 1 small fresh red chilli (chopped)
• 1tbsp of oil
• 750ml of water

Ingredients Salsa

• ½ a small onion (chopped)
• ¼ a red pepper
• ¼ a green pepper
• 2tbsp of fresh coriander (chopped) or ½ tbsp of dried coriander
• 1 (200g) tin of chopped tinned tomatoes (drained)
• 1tbsp of chilli sauce
• 2tsp of lemon juice or vinegar
• ½ tbsp of cumin
• 15ml (1tbsp) of olive oil
• 1tbsp of tomato puree

To Prepare the Coriander and Chilli Rice

• 1 Heat oil in saucepan, add onion and cook for 3 minutes

• 2 Add the rice, ground coriander and chilli powder and cook for a further two minutes

• 3 Add the water and simmer, stirring continuously for 20 minutes until all the water has been absorbed by the rice

• 4 Add the fresh coriander and chilli and season to taste

To Prepare the Salsa

• 1 Heat oil in a saucepan, add onions and peppers and cook for 3-4 minutes

• 2 Add all the remaining ingredients and cook for a further 5 minutes. Season to taste. Serve chilled

To Prepare the Tortillas

• 1 Cook Birds Eye Cracked Pepper Chicken as per pack instructions and cut into slices

• 2 Warm the tortillas. Place a layer of salsa onto the tortilla, followed by a layer of lettuce and some slices of Chicken and top with salsa

• 3 Serve with the Coriander and Chilli rice

At a glance nutrition

• Approx per serving
  Energy	415Kcal
  Fat	15g