Ingredients

chicken marinade:

• 3 chicken breasts
• 2 tsp of smoked paprika
• 1 tsp of cajun spice
• splash of olive oil

for the tomato sauce:

• 1 red onion
• 1 clove of garlic
• 1 red chilli
• a squeeze of tomato purée
• 1 tin of chopped tomatoes
• a squeeze of honey
• 1 teaspoon of cocoa powder
• glug of olive oil

filling:

• 1 red pepper
• 1 small can of sweetcorn, drained
• 1 small can of kidney beans, drained
• 8 tortilla wraps
• handful of fresh coriander, chopped
• 2 large handful of cheddar cheese, grated
  
  

Recipe

preheat oven to 180°C.
slice the chicken in strips and dump into large food bag with the spices and oil, then shake.
dice the red onion and grate the garlic, before frying in a pan with oil for a couple of minutes.
dice chilli and throw in with the tomato purée, chopped tomatoes, honey, cocoa powder and some salt and pepper.
simmer the sauce for 15 minutes.
slice the pepper and fry in a pan with the marinated chicken until almost cooked, then tip in the sweetcorn and beans.
pile a little of the chicken mix with a little cheese onto a wrap and fold to form a fajita and repeat with all the mix.
lay the 8 fajitas in a dish, tip the tomato sauce over the top and sprinkle with cheese.
bake in a the oven for 30 minutes until the cheese if golden and the sauce bubbling.
sprinkle with the chopped coriander and serve.

serves 4