2 tbsp sunflower oil

2 skinless chicken breasts, cut into 1½ cm/½ in chunks

1 red pepper, deseeded and cut into 1½ cm/½ in chunks

1 yellow pepper, deseeded and cut into 1½ cm/½ in chunks

1 tsp ground cumin

1 tsp smoked paprika

1 tsp ground coriander

¼ tsp chili powder

227g can chopped tomatoes

2 tbsp chili paste

1 tbsp chopped chives

large pack coriander, leaves chopped

3 large gluten free tortillas

2 carrots, grated

1 small lettuce, sliced

75g ready-grated mozzarella

Serves - 3


Heat the oil in a large, non-stick frying pan or wok and stir-fry the chicken and peppers for 2 mins. Sprinkle over the spices and cook for 30 secs more, stirring.

Tip the tomatoes into the pan and stir in the chili paste. Simmer for 5 mins or until the sauce is thick and glossy, stirring regularly.

Stir in the coriander, cook for 1 min more, then remove from the heat and leave to cool.

Lay out the gluten free tortillas. Place 1 tbsp of the chicken mixture, 1 tbsp grated carrot and a little cheese at the widest end of a triangle.

Roll into wraps then place on a baking tray lined with baking parchment. Repeat with the remaining gluten free tortillas

When ready to serve, heat oven to 200C/180C fan/gas 6. Uncover the fajitas, slice into five small portions and bake for 6-8 mins or until hot throughout. Serve with the lettuce.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Mini chicken fajitas