Fajitas are a brilliant option for feeding a crowd – everyone can load up their own wrap and enjoy. This healthier recipe uses 0% fat yogurt and wholemeal tortillas
100g cherry tomatoes, chopped
2 red onions, finely sliced
25g fresh coriander, chopped
½ lime, juice only
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
500g skinless chicken breasts, sliced into 20cm strips
1 red pepper, sliced
1 yellow pepper, sliced
1 tbsp tomato purée
4 wholemeal tortillas
50g M&S 0% fat Greek-style live yogurt
To make the salsa, add half the tomatoes, a small handful of the red onion, half the fresh coriander and the lime juice to a bowl and stir. Season with a pinch of salt and set aside.
Put the paprika, ground cumin and ground coriander into a bowl with the chicken and mix well so the chicken is fully coated. Heat a splash of olive oil in a frying pan over a medium heat. Add the chicken and stir-fry until golden and caramelised, then remove from the pan.
Add another splash of olive oil to the same pan, then add the remaining red onion and the peppers. Cook for 10 minutes until softened. Add the tomato purée and cook for 2 minutes before adding the chicken back to the pan along with the remaining tomatoes. Cook for a further 4-5 minutes, until the chicken is cooked through, then add the remaining fresh coriander.
Warm the tortillas according to the pack instructions. Fill each with some of the chicken and pepper mix and top with the salsa and yogurt.