Leftover chicken fajitas
| 1 tsp | vegetable oil |
| 4 | spring onions, finely sliced |
| 1 | red pepper, seeds removed, finely sliced |
| ½ tsp | cumin |
| ½ tsp | smoked paprika |
| 125 grams | leftover roast chicken breast |
| 2 | tortilla wraps |
| 1 tbsp | fresh coriander, roughly chopped |
| 1 lime | halved |
| 25 g | sour cream, (reduced fat) |
| salt and pepper |
| Step: 1 |
| Heat the oil in a frying pan over a medium heat and stir fry the spring onions and pepper for 1 minute, until just softening. |
| Step: 2 |
| Add the ground cumin and smoked paprika, season with salt and pepper and stir fry for another minute. Stir in the chicken, then cook for 3–4 minutes, until the chicken is coated and heated through. |
| Step: 3 |
| Heat the wraps according to packet instructions and place a wrap on each plate. Top with the chicken and vegetables, scatter the coriander over the top and finish with a squeeze of lime. Dollop the soured cream on top and roll up before eating. |