Fajita chicken wraps

Smoky and zesty Leftovers: store filling separately from tortillas and fresh toppings. Refrigerate promptly and use within 2–3 days, or freeze the cooked filling in portions.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the chicken into thin strips. Mix the seasoning ingredients and toss with the chicken, oil and half the lime juice.

Step 2

Heat a large frying pan over medium-high heat. Cook the chicken in batches if needed for around 5–8 minutes, until cooked through to 75°C internally.

Step 3

Transfer the chicken to a plate. In the same pan, cook onion and capsicum for 5–7 minutes until softened and lightly charred.

Step 4

Return the chicken to the pan, add the remaining lime juice, and toss together.

Step 5

Warm the tortillas in a dry pan for 20–30 seconds per side.

Step 6

Fill with lettuce, chicken and vegetables, salsa, cheese and yoghurt. Fold in the sides and roll tightly.