We don't have fajitas very often, so I thought I would try to pull off the full monty - though I stopped short of a slaw as there were actually only 3 of us, and I had gathered enough for about 6! Also, the cold did not put any of us in the mood for salad.
So - wraps - tortilla wraps from the packet warmed up for non-gf people ... homemade gf chapatti for gf person. I tried both - the gf version was considerably nicer.
Rice - I happened to have some 7 grain wholegrain microwavable handy, so used that - but any rice would be fine.
Refried beans:
Sweat leeks and garlic in olive oil, add cumin and a pinch of chilli flakes. Drain a tin of red kidney beans and add, along with half a cup of water. Simmer gently. If I had any fresh herbs I would have added at the end - I didn't so just a spritz of lime juice, salt and pepper and a squish with a masher and they're done.
Red peppers:
Sweat leeks and garlic in olive oil, add a few mixed herbs and sliced red pepper. Fry - let the peppers char slightly to get a nice smoky flavour, add a little water to allow them to soften without burning.
Fajita chicken:
Marinade chicken pieces in fajita seasoning and olive oil, I used thighs cut into strips, but some would prefer breast. Fry until slightly crispy on the edges. The veggie alternative was halloumi in fajita seasoning fried until slightly golden.
Guacamole:
Very finely dice a small onion, cut avocado into small pieces, or crush with a fork, add diced tomato and a spritz of lime.
Sour cream
Grated cheddar
(If you are making homemade chappatis make the dough first - gf flour, natural yogurt and enough water to kneed into a dough)
1. Start with the refried beans.
2. Then the peppers.
3. Marinade the chicken and make the guacamole.
4. Keep an eye on the stove top mixtures, marinade the halloumi.
5. Grate the cheese
6. Warm the bread, make the chappatis.
7. Serve, stack ... try to roll greedy sized thing up, spill it all down your front! Delicious.
