4 Boneless, Skinless Chicken Breasts
1 x 60g sachet Cooks Choice
Piri Piri Dry Marinade
8 x Floured Tortillas
1 Red Pepper (sliced)
1 Yellow Pepper (sliced)
1 Red Onion (sliced)
1 Ripe Avocado (chopped)
15g Fresh Coriander (coarsely chopped)
Shredded Romaine lettuce
Heart or shredded Iceberg lettuce
Juice and zest of 1 lime
- Slice the chicken, then put in a large bowl or large polythene bag. Empty in the contents of the Cooks Choice Piri Piri dry Marinade on to the meat and move around until all the meat is evenly covered. Set aside in the fridge for 10 – 20 mins. Cook on the barbecue or in a pre-heated over 180°C/Gas mark 4 for around 20 mins until cooked.
- Prepare the salad, mix all the ingredients together.
- Heat a large, dry frying pan until hot, then add the tortillas one at a time to heat and brown a little. Turn them over with tongs so that both sides are warmed.
- To make up the Fajitas. Spread some salad over centre of the Tortilla and add the cooked chicken. Fold in one of the sides then roll.
Serve with a Spicy Salsa, Sour Cream and Guacamole.