Weather your into chicken or thinking 'What the Cluck!' (meat free alternative by the Vegetarian Butcher - worth checking out!) we've cooked up a spicy treat using our own Chillililli or Sillylilli that will have your taste buds in a pickle!
These spicy (or medium spiced) Fajitas are a great option in our family as we have a mix of meat eaters and vegetarians and the dish works equally with chopped chicken breast, left overs from a roast or meat free options like Quorn or we quite like the aforementioned What The Cluck. We tend to use Sillylilli in the mix, but if you prefer milder Chillililli works too.
200g Chicken pieces (or left over chicken from your Sunday roast) or meat free alternative
A couple of red/green mixed peppers, chopped
1 red onion, chopped
1 glug of vegetable or sunflower oil
Packet of Fajita mix (or use your own blend of Mexican spices)
1 Tbsp Calder’s Kitchen Sillylilli (hot) or Chillililli (medium)
Splash of vinegar
1 Tbsp Mayonnaise / Vegan Mayo or Crème Fraiche
1 Packet of tortilla wraps
If not already cooked, pan fry the chicken in oil until cooked and set aside
Keep pan on the heat, add a splash more oil if needed and add the onion and peppers
Cook on medium heat for 5 minutes then add the cooked chicken and stir in
Add the spices or fajita mix, stir in so that the chicken and vegetables are coated and cook on low for 2-3 minutes
Add the splash of vinegar and tablespoon of Sillylilli then simmer on a low heat for 5 minutes until all warmed through
Serve into tortilla wraps or on a bed of tortilla chips and add the mayo or crème fraiche
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