Chicken fajitas with tomato and avocado salsa

SERVES 4

For the salsa:

1 ripe avocado

handful of cherry tomatoes, chopped

1 bunch of scallions, finely chopped

handful of fresh flat-leaf parsley, finely chopped

1 tbsp olive oil

1 tbsp white wine vinegar

sea salt and freshly ground black pepper

1 tbsp olive oil

2 onions, halved and sliced

2 red bell peppers, seeded and cut into strips

2 green bell peppers, seeded and cut into strips

2 fresh red jalapeño chile peppers, seeded and finely chopped

2 garlic cloves, thinly sliced

4 skinless boneless chicken breast halves (preferably free-range), about 6oz (175g) each, cut into strips

½ cup dry white wine

8–12 corn tortillas, warmed

handful of fresh cilantro (coriander), finely chopped

Method:

1 First, make the salsa. Halve, pit, peel, and chop the avocado. Put in a bowl with the tomatoes, scallions, and parsley. Drizzle in the olive oil and vinegar. Season with sea salt and black pepper and stir to mix.

2 To make the chicken fajitas, heat the oil in a large hot frying pan over low heat. Add the onions and red and green bell peppers, and sauté for 5 minutes until soft. Stir in the chiles and garlic, and cook briefly.

3 Increase the heat to medium-high, and add the chicken. Keep the mixture moving around the pan, so that it doesn’t burn and the chicken is evenly cooked. Stir-fry for 3–5 minutes until the chicken is no longer pink. Pour in the wine, and cook for 5 minutes. Stir in the cilantro.

4 To serve, spoon the mixture onto the tortillas. Top with the salsa, and roll into wraps. Serve any extra filling on the side.

Chicken fajitas with tomato and avocado salsa