Beverley Glock's Fajitas with Bellaverde® Broccoli and Homemade Tortilla Wraps

Beverley Glock's Fajitas with Bellaverde® Broccoli and Homemade Tortilla Wraps
 
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Ingredients

Ingredients
Method
 
  • Fajita Ingredients:
  • 1 tbsp sunflower oil
  • 4 chicken breast fillets, skinned
  • 200g Bellaverde® broccoli
  • 2 small red onions
  • 1 red pepper
  • 1 orange pepper
  • 1 yellow pepper
  • 2 large, flat mushrooms
  • 1 clove garlic, crushed
  • 1 tsp each ground mild paprika
  • 1/2 tsp mild chilli powder (omit if required)
  • 2 limes
  • Guacamole, soured cream and grated cheese to serve
  • Season with salt and pepper to taste
Bring a large pan of salted water to the boil add the bellaverde® broccoli and cook uncovered for 3 mins. Drain well.

Thinly slice the chicken and finely slice the onions, peppers and mushrooms.

Heat the oil in the frying pan or wok, when hot, add the sliced chicken and stir fry over a medium heat for 3-4 minutes until just coloured.

Add the onions and peppers and stir-fry for 3-4 minutes until the chicken is just cooked and the vegetables are starting to soften, add the mushrooms and stir fry for 2 minutes.

Add the garlic and spices and cook for 30 seconds more. Squeeze 1 of the limes into the frying pan/wok and season with a little salt and pepper and stir-fry for 1 minute. Remove from heat and serve with warmed tortilla wraps.

To make up a fajita place a spoonful each of guacamole and soured cream in the middle of each wrap followed by a large spoonful of chicken mixture (there should be enough of this for 2 fajitas each), lay a spear of Bellaverde® broccoli down the centre, sprinkle over some grated cheese, squeeze lime juice over the top, roll up and eat warm.

Beverley Glock's Fajitas with Bellaverde® Broccoli and Homemade Tortilla Wraps

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This recipe was uploaded by freshherbs

 
 
These Mexican wraps are versatile, healthy and easy to prepare. If you don’t have any wraps then you can make them yourself using the recipe below, or serve the fajita filling with noodles, rice or as a filling for baked potatoes. If you’re making this for younger children then omit the chilli powder and serve with chilli sauce or chopped fresh red chilli on the side so your family can adjust the chilli heat to their own tastes. The bellaverde® broccoli works really well as it cooks quickly, adds sweetness and a deep vibrant green which complements the different coloured peppers and help the dish come alive on the plate. The chicken can be substituted with steak for beef fajitas or a drained 400g tin of chickpeas for vegetarian fajitas.

www.bellaverde.co.uk

Method


Bring a large pan of salted water to the boil add the bellaverde® broccoli and cook uncovered for 3 mins. Drain well.

Thinly slice the chicken and finely slice the onions, peppers and mushrooms.

Heat the oil in the frying pan or wok, when hot, add the sliced chicken and stir fry over a medium heat for 3-4 minutes until just coloured.

Add the onions and peppers and stir-fry for 3-4 minutes until the chicken is just cooked and the vegetables are starting to soften, add the mushrooms and stir fry for 2 minutes.

Add the garlic and spices and cook for 30 seconds more. Squeeze 1 of the limes into the frying pan/wok and season with a little salt and pepper and stir-fry for 1 minute. Remove from heat and serve with warmed tortilla wraps.

To make up a fajita place a spoonful each of guacamole and soured cream in the middle of each wrap followed by a large spoonful of chicken mixture (there should be enough of this for 2 fajitas each), lay a spear of Bellaverde® broccoli down the centre, sprinkle over some grated cheese, squeeze lime juice over the top, roll up and eat warm.
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