Crispy chicken fajita

Name: crispy chicken fajita
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 bag paprika mix; 15 g fresh coriander; 4 el mayonnaise with yogurt; 2 tl Louisiana Chipotle hot sauce; 300 g chicken fillet strips; 12,5 g chicken spices; 4 el peanut oil; 425 g black eyed beans; 4 tortilla wrap tomato

Mexican wrap with paprika, chicken and black eyed beans.

Ingredients

Directions

Halve the peppers, remove the seeds and cut the flesh into thin strips.
Cut the coriander finely (keep some leaves behind as a garnish) and mix with the yoghurt mayonnaise and hot sauce.
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.
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.
In the meantime, brush the tortillas on both sides with the oil.
Heat a second frying pan without oil or butter and fry the tortillas one by one in 2 min. Crunchy. Turn halfway.
Spread the chicken-bean mixture over the tortilla wraps. Serve with the spicy mayonnaise and sprinkle with the retained coriander.