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