500 g skinned chicken breast fillets, cut into thin strips
1 medium or 150 g red bell pepper sliced
1 medium or 150 g green bell pepper sliced
1 medium or 150 g onion sliced
2 tablespoons olive oil
2 cubes MAGGI Less Salt Chicken Stock
190 ml or ¾ cup water
1.5 teaspoons corn flour
Condiment:
1 medium avocado pear, ripe and mashed
0.5 cup labneh or 125 g
8 loaves flour tortilla
1 small lettuce leaves separated and finely chopped
How to prepare
In a bowl, combine lemon juice, grated garlic, chili powder, cumin powder, black pepper, dried oregano and fresh coriander. Add chicken strips, red and green bell pepper slices and onion slices. Stir well to combine. Marinate for at least 2 hours.
Warm olive oil in a large nonstick pan, add and cook chicken strips with the bell pepper and onion slices. Stir the ingredients over medium heat for 6-8 minutes or until well cooked.
In a small bowl, mix MAGGI Less Salt Chicken Stock cubes, water and corn flour to form a sauce. Pour the sauce over the ingredients in the pan. Bring to a boil and cook for 2 minutes or until the sauce thickens.
Combine mashed avocado and Labneh or sour cream in a small bowl. Spread a spoon of Labneh over warm tortilla bread, add some lettuce and some of the chicken fajitas mixture roll to enclose and serve.
Questions ? Ask a specialist
