When I was growing up fajitas were one of my favourite weekday meals. These chicken fajitas with salsa and coconut ‘sour cream’ are so simple to make and can be ready to serve within 20 minutes! As this is a low fodmap meal it doesn’t contain any onions or garlic but it isn’t noticeable thanks to the flavour combinations. This dish is also delicious with brown rice if you want to give the wraps a miss.
Serves 3-4
INGREDIENTS:
½ tbsp garlic infused olive oil (or coconut oil)
400g chicken breast
1 red pepper
1 green pepper
1 small courgette
1 red chilli
2 vine tomatoes
2 tbsp fresh chives, chopped
1 tbsp fresh coriander, chopped
4 tsp hot smoked paprika
2 tsp cumin
1 tsp cayenne pepper
2 tsp dried mixed herbs
1 tsp maple syrup
½ lime juice
2 tsp tamari
Gluten free wraps
50g feta
Salsa:
3 vine tomatoes
½ red pepper
1 red chilli
½ lime juice
½ tsp hot smoked paprika
1 tsp maple syrup
2 tsp tamari
1 tbsp fresh chives, chopped
½ tbsp fresh coriander, chopped
Coconut ‘sour cream’:
200ml coconut yoghurt
1 tbsp fresh chives, chopped
METHOD:
- To make the salsa cut the tomatoes and pepper into 5mm dice and pulse in a food processor with the other ingredients until combined but still chunky
- To make the coconut ‘sour cream’ simply stir the chives into the yoghurt
- Heat the oil in a large pan over a medium heat
- Cut to the chicken into 1 inch strips and fry for 2-3 minutes
- Cut the pepper into strips and add to the pan along with the chives, chilli (finely chopped), courgette (in 1 inch pieces), and diced tomatoes
- Stir in the paprika, cumin, cayenne, dried herbs and maple syrup and fry for approximately 5 minutes, or until the liquid has reduced
- Enjoy in a gluten free wrap with the salsa, coconut ‘sour cream’ and feta
