Fajitas & Homemade Wraps

 

This is a great dish when you’re starving and need food on the table quickly. Here we’ve gone for a traditional filling, but you can add whatever you like to your wraps and use up leftovers. Try frying some chorizo for a bit of extra spice or throw in a few cherry tomatoes for some sweetness.

 

Ingredients for fajitas

Olive oil

2 chicken breasts (optional), cut into thin strips

1 onion, cut into strips

1 clove of garlic, crushed

1 bell pepper, cut into strips

½ zucchini (courgette), cut into strips

1–2 tablespoons fajita spice mix

½ x 14-oz (400-g) can of mixed beans, drained (optional)

Crème fraîche (or sour cream), grated

cheese (optional), and scallions (spring onions), to serve

Cilantro (coriander) and fresh red chili, to garnish (optional)

 

For the wraps

1 scant cup (110g) all-purpose (plain) flour

Pinch of salt

4 ½ tablespoons (65ml) water

 

Method

Heat a splash of oil in a non-stick skillet (frying pan) over a medium-high heat. Add the chicken, if using, to the pan. Stir regularly so the meat doesn’t catch and cook until sealed.

Once the chicken is sealed, add the onion and the garlic and fry for 5 minutes to soften. Once soft, add the pepper and zucchini (courgette).

Cook for another 5 minutes and then add the fajita spice mix to the pan. Stir so it coats all the chicken and veg. If you’re going veggie, you could add half a can of mixed beans at this point to bulk up the dish.

Cook for a few more minutes until the chicken is definitely cooked through and the spices have turned sticky and delicious.

Serve on your homemade wraps with a good helping of salsa a dollop of crème fraîche, a sprinkle of sliced scallions (spring onions), sliced chilis, and a few cilantro (coriander) leaves. Finish with a grating of cheese if you’re feeling extra hungry.

 

Wraps

It’s super easy to make your own tortilla wraps.

In a bowl, mix the flour with a pinch of salt and the water. Knead for a few minutes until it forms a dough.

Divide the dough into four equal balls, then roll them out on a floury surface until they are nice and thin.

Cook them one by one in a dry non-stick pan for 1 minute on each side, or until you see bubbles starting to form.

Fill them and eat them straight away so they stay nice and soft.

 

This recipe is from The Clever Camper Cookbook by Megan Winter-Barker and Simon Fielding, photography by Stephen Conroy © Dog 'n' Bone Books

You might also like

  • Sun-blush Tomato, Orange & Burrata Salad
    Sun-blush Tomato, Orange & Burrata Salad

    Gloriously simple to put together, this bright and colourful dish offers a Mediterranean-inspired combination of colo...

  • Feasts from the Fire
    Feasts from the Fire

    Time to up your BBQ game this bank holiday! We guarantee your mates will be impressed with this unique way of cooking...

  • Asparagus & Peas Spring Pasta
    Asparagus & Peas Spring Pasta

    This lovely dish is all about Spring, in fact Italians call this combination, Primavera. It’s also a perfect pre-run ...