Ingredients

• Bell Pepper, Diced
• Onion, Diced
• Chicken Breast, Sliced
• Fajita Seasoning Packet
• Water
• Tortillas (I Used Mini Ones)

Method

1. Place your pepper, onion and chicken into a frying pan on a high heat and keep moving around until that chicken is just cooked
2. Add the seasoning packet and a few splashes of water to stop the mixture being too dry or the seasoning burning against the heat, mixing well, before allowing to finish cooking
3. Wrap into some mini tortillas and serve any additional mixture on the side

Eating And Storage Tips

Want to bulk this out a bit more or add a bit more freshness? Add fresh tomatoes into the mixture and put some lettuce on the wrap as you put the mixture in there or just create a whole side salad!

I used mini tortilla wraps but you can use a slightly bigger one and just have one but if you’re wanting to make these up for an on the go or at work lunch mini ones might be a bit easier to pack up and transport around or get a really large one and cut it in half.

Because I only used one small chicken breast and a sensible amount of vegetables I did actually eat all mine in one sitting, which is more seasoning packet than I should have but if you get a milder one it all balances out, but you could easily double this recipe and only use one packet still. If you double it up for leftovers just make sure to seal it in a container and place in the fridge before using within 2-3 days and giving it a thorough heating (if you want it hot) but this could also be consumed cold though I find the seasoning doesn’t have a great cold consistency even when watered down a lot.

If you want to give the meal more creaminess you could add either cheese or a dollop of sour(ed) cream in there as well. If you go for a spicier mix this will also work well as a way to counteract that coating of heat.