15 to 20 minutes
4 to 5 people
1 Iceberg Lettuce
1 small pack vine tomatoes
1 jar of pickled Jalapeno peppers (optional)
½ teaspoon powdered fenugreek, halved
100 millilitres soured cream (I used a 10% fat one)
4 free-range chicken breasts
1 yellow pepper (capsicum)
1 orange pepper (capsicum)
3 dessert spoons vegetable oil
3 dessert spoons coriander seeds
1 dessert spoon cumin seeds
2 dessert spoons sweet paprika
Juice of 2 fresh limes
3-4 packs gluten free tortillas
Begin by preparing the chicken breasts, removing any excess fat and sinew, then use a sharp knife to slice long thin strips and place these in a mixing bowl. Continue by heating the Cumin and Coriander Seeds in a dry frying pan until they begin to smoke or pop, stirring constantly. Remove to a grinder and grind into a powder then add to the bowl with the chicken along with 2 dessert spoons of oil, the juice of the limes and the sweet paprika. Mix thoroughly and leave to marinade in the fridge for at least an hour, longer is better.
When you are close to cooking, continue by heating your oven to 50 degrees Celsius and then wash the vegetables and salad leaves.
Roughly chop the iceberg lettuce and place strips in a sieve to drip dry. De-seed the peppers (capsicum) then cut into long strips and set aside. Now heat a large dry frying pan and, when hot, fry the tortillas on each side as per the packet instructions. When each is done, place in foil and when all are done place in the oven on a low heat to keep warm. Transfer the salad leaves to a small bowl and place on the table. Now wash the tomatoes before placing on a chopping board and cutting in half, remove the small piece where the stem was then place in another bowl and put on the table. Continue by taking the cheddar and using a mixer with a grater to grate into thick strips, place in another bowl and add to the others on the table. Drain the Jalapeno peppers then add to another bowl and place with the others on the table.
Finally, heat one dessert spoon of vegetable oil in a large thick bottomed saucepan, when hot add the peppers (capsicum) and stir fry for 5 minutes on a medium to high heat. Add the chicken and marinade and continue to stir fry for another 5-8 minutes until the chicken is cooked through. Add to a large bowl and place on the table along with gluten free tortillas.
To make one fajita, place a handful of lettuce in the middle of the fajita, add a handful of cheese and a few jalapeno peppers, add a spoonful of chicken then a couple of dollops of sour cream. Roll up the bottom third of the tortilla and hold in place then fold in the sides and pick up, eat from the open end at the top.