From: adapted from the recipe on the back of a packet. Serves 4.
If there are any tortillas left over they will keep for weeks
in the fridge in a plastic bag; the bag is important to stop
them drying out.
Any left-over chicken can be kept in the fridge for 2 or 3 days.
Serve with 2 or 3 carrots, peeled, topped and tailed,
and cut into baton.
6 chicken thigh fillets (between 500 gm and 600 gm)
1 medium-sized onion, cut into pieces about 2 cm square
2 red, orange or yellow peppers, seeds and pith removed,
cut into pieces about 2 cm square
8 to 12 plain flour soft Mexican tortillas
1 heaped tbsp Old El Paso seasoning mix for fajitas (mild
smokey BBQ flavour)
1/2 tbsp Discovery (AKA Santa Maria) fajita seasoning mix
1 to 2 tsbsp olive oil
Cut the chicken into small bite-size pieces or thin strips.
Heat the olive oil in a pan.
Add the onion pieces and cook until they start to brown.
Add the chicken to the pan in a single layer if
possible. Do not stir, leave it to cook until the
underside of the meat starts to turn golden-brown: about 5
minutes depending on how hot the pan is and how much meat
When the underside of the meat is golden-brown, sprinkle
both of the seasoning mixes over the meat and add the chopped
Give it all a good stir then continue to cook, stirring
occasionally, until the meat is cooked through.
Serve with the warm tortillas (the packet will tell you how
to heat the tortillas).