Sizzling Chicken Fajitas with Cherry Tomato Salsa

A firm family favourite. There are now numerous types of spelt soft flour tortilla wraps on the market which are much easier on the gut than regular flour. Look out for them in the supermarket or go to a health food shop.
serves 4-6


400g cherry tomatoes, halved or quartered depending on their size
2 spring onions, thinly sliced (green part only)
1 mild green chilli, seeded and finely chopped
2 tbsp chopped fresh coriander
2 tbsp olive oil
1 packet red, orange and yellow pepper, seeded and cut into thin strips
4 skinless chicken breast fillets, cut into strips (about 400g)
2 tsp ground cumin
1 tsp ground coriander
2 tsp paprika
1 tsp garam masala
8 spelt wholegrain tortillas
2 little Gem lettuces, shredded
4 tablespoons soured cream
1 lime, cut into wedges
Sea salt and freshly ground black pepper


First make the tomato salsa. Place the tomatoes in a bowl with the spring onions and chilli. Stir in the coriander, then season with a pinch of salt and plenty of pepper. Set aside at room temperature to allow the flavours to develop.
To make the fajitas, heat one tablespoons of the oil in a large non-stick frying pan over a medium heat and sauté the peppers for 6-8 minutes over a low heat, until softened and just beginning to caramelise, stirring occasionally. Tip into a bowl.
Meanwhile, put the rest of oil in a bowl with the spices and season with a pinch of salt and plenty of pepper. Stir in the chicken to combine. Increase the heat on the pan to high. Add the chicken mixture in an even layer and then sauté for 3-4 minutes util cooked through and lightly golden, tossing occasionally. Return the pepper mixture to the pan. Sauté for another 1-2 minutes, until well combined and heated through.
Meanwhile, heat a griddle pan. Add a tortilla and heat for 30 seconds, turning once until soft and pliable. Repeat with the remaining tortillas and stack on a warm plate. Transfer the spicy chicken mixture and tomato salsa into bowls and put with the tortillas on the table with separate bowls of the lettuce, soured cream and lime wedges. Allow each person to assemble the fajitas themselves and have plenty of napkins to hand.

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