Chicken fajitas

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A low-salt, low-sodium recipe taken from our book 'High blood pressure: Food, facts and recipes' 

Nutritional values:

0.21g sodium

322 calories

8g fat

6g Fibre

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves: 4


1 tablespoon olive oil

1 large red onion, thinly sliced

1 red pepper, cored, deseeded and thinly sliced

1 yellow pepper, cored, deseeded and thinly sliced

450g (14 1/2 oz) skinned chicken breasts, sliced into thin strips

1/8th teaspoon paprika

1/8th teaspoon mild chilli powder

1/4th teaspoon cumin

1/4th oregano

4 soft flour tortillas

1/2 iceberg lettuce, finely shredded

Guacamole, to serve (optional)

Tomato salsa

1 small red onion, finely chopped

425g (14oz) small vine-ripened tomatoes

2 garlic cloves, crushed

Large handful of fresh coriander leaves, chopped

Freshly ground black pepper 

Cooking guide

1. First make the tomato salsa. Combine the red onion, tomatoes, garlic and coriander leaves in a bowl. Season with black pepper, then cover and chill for 30 minutes to allow the flavours to develop.

2. Heat the oil in a wok or large nonstick frying pan. Add the onion and peppers and stir-fry for 3-4 minutes. Add the chicken, paprika, chilli powder, cumin and oregano and continue to cook for a further five minutes, or until the chicken is cooked through.

3. Meanwhile, wrap the tortillas in foil and warm in the oven for five minutes or according to packet instructors.

4. Spoon one-quarter of the chicken mixture into the centre of each tortilla, add a couple of tablespoons of tomato salsa and the shredded lettuce. Roll up and serve warm, accompanied by guacamole, if you like. 

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