Serves 4
4 chicken breasts, one per person
20 button mushrooms
1 medium red onion
1 green bell pepper; 1 green bell pepper
1 tbsp. olive oil
2 lemons
1 fresh green chilli (optional), chopped
2 cloves of garlic, finely chopped
1 tsp. paprika
½ tsp. dried oregano
½ tsp. ground cumin
Pinch of dried thyme
Salt and freshly ground black pepper to taste
4 large savoy cabbage leaves, for your fajita wraps
Preparation Method
Slice the chicken into thin strips.
Slice the mushrooms, onion and peppers into long thin strips
Combine the herbs, spices, salt and a few grinds of black pepper in a
small dish.
Heat a tablespoon of olive oil in a large wide frying pan on a medium
heat. Seal the chicken strips. This should take around 5 minutes or so.
Add the seasoning mixture and cook for a couple of minutes.
Then add the sliced vegetables. Next halve and squeeze the lemon to
taste.
Cook on a low heat for another 5-7 minutes.
Gently blanch the 4 savoy leaves in a large pan of water for just a
minute each.
Remove and place to one side.
When your chicken and vegetable mixture as well as your savoy
cabbage leaves are ready place out the 4 savoy leaves.
Gently split the ingredients in the frying pan between the centres of each
savoy leaf.
Then wrap into parcels or “fajitas”. Let your children know that they need
to peel back the foil just enough to expose some of the fajita to eat whilst retaining some of the foil as a ‘handle’.
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