CHICKEN FAJITAS By Tyler Chicken Fajitas

Ingredients 4 Boneless and Skinless Chicken Breast Fillets, sliced into thin strips 2.5ml (1/2 tsp) salt 2.5ml (1/2 tsp) freshly ground black pepper 15ml (1 tbsp) sliced finely chopped 1 garlic clove, crushed 60ml (4 tbsp) lime juice 1 medium onion 1 red pepper 1 yellow pepper 30ml (2 tbsp) vegetable oil 8 flour tortillas 1 113g pot Guacamole Dip 60ml (4 tbsp) Fresh Soured cream Fresh lime wedges, to garnish

Method 1. Place sliced chicken in a bowl with salt, pepper, jalape garlic and lime juice. Toss to coat the chicken evenly, then cover and leave to marinate for about 30 minutes. 2. Peel and thinly slice the onion. De-seed the peppers, then thinly slice them. 3. Heat the oil in a heavy-based pan, then fry the onion and peppers for 3-4 minutes, stirring, until they begin to soften. Add the chicken and cook for a further 8-10 minutes, stirring frequently, until golden, sizzling and cooked. 4. Meanwhile, place the tortillas under a hot grill for about 1 minute, or until hot, turning once. 5. Spoon a generous amount of the chicken and pepper mixture onto each tortilla, then top with a spoonful of guacamole and one of soured cream. 6. Roll up the tortilla and serve with lime wedges and salad. : Serves: 4 Preparation time: 40 mins : Cooking time: 15 mins