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Cmburden09
Crispy chicken fajita
Mexican wrap with paprika, chicken and black eyed beans.
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Ingredients
Directions
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Halve the peppers, remove the seeds and cut the flesh into thin strips.
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Cut the coriander finely (keep some leaves behind as a garnish) and mix with the yoghurt mayonnaise and hot sauce.
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Spoon the chicken with the chicken herbs. Heat the oil in a large frying pan and fry the chicken over medium heat in 2 min. Golden brown.
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Add the bell pepper and cook for another 2 minutes. Add the beans and cook over low heat for 3 minutes. Change regularly. Season with pepper.
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In the meantime, brush the tortillas on both sides with the oil.
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Heat a second frying pan without oil or butter and fry the tortillas one by one in 2 min. Crunchy. Turn halfway.
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Spread the chicken-bean mixture over the tortilla wraps. Serve with the spicy mayonnaise and sprinkle with the retained coriander.
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Nutrition
445Calories
Sodium0% DV1.163mg
Fat26% DV17g
Protein56% DV28g
Carbs13% DV40g
Fiber36% DV9g
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