“Smoky with a tang
Vegetables and meat,
This rolled up meal
Makes me feel complete.
I toss it around,
And wrap it up quick
Take a bite large
And my fingers, lick.
Food on the go
Or for a weekend home,
With a Fajita by my side
I’m never alone.”
Ingredients
For the Chicken
250 gm chicken breast, cut into strips
¼ cup onions, sliced lengthwise
½ cup mixed peppers (green, red & yellow), cut lengthwise1 red chili, chopped
2 tablespoons olive oil
2 tablespoons BBQ sauce
4 cloves of garlic, crushed
1 teaspoon fresh ginger, grated
Salt & pepper to taste
For the Tortillas
½ cup flour
½ cup wholewheat flour (atta)
½ teaspoon baking soda
¼ cup boiling water
½ cup milk
a pinch of salt
For Garnishing
2 tablespoons salsa
1 teaspoon mayonnaise or sour cream
Fresh chopped onions & coriander
Tortillas: Mix all the ingredients and work into a smooth dough. You can add extra water if the dough is too try. Once smooth, divide into 6-8 equal portions, and roll them out into really thin 4-5 inch rounds.
Heat a pan. Put the tortilla on and cook for approx 2 minutes on each side or till it just begins to brown. Be careful not to overcook or the tortilla will become hard.
Chicken: Heat oil in a pan. Fry the onions, ginger and garlic till onions are golden brown. Add the chicken and stir-fry on medium till it’s fully cooked. Add the remaining ingredients and toss together on high flame till chicken strips become a little crisp and start to brown.
Remove from heat, wrap in a tortilla, and serve immediately. Garnish with 1 teaspoon salsa, a dollop of mayonnaise/sour cream, onions and coriander for a quick crunchy treat!