Miguel Barclay’s chicken fajitas
- 1tsp paprika
- 1tsp ground cumin
- 1 boneless and skinless chicken thigh fillet
- 1/2 red onion, sliced
- 1/4 green pepper, deseeded and sliced
- A few cherry tomatoes, chopped
- 2tbsp reduce fat crème fraîche
- 1tbsp olive oil
- 80g plain flour, plus extra for dusting, if needed
Mix the spices in a bowl with the olive oil, season and coat the chicken.
In a hot frying pan over a medium heat, cook the chicken on both sides until it's cooked through, starts to char and no pink remains. Halfway through, add the onion and pepper to the pan turning them when they start to char.
Meanwhile make the tortillas. Mix the flour and 50ml water in a bowl to form a dough. Tip the dough onto a worktop and knead for 5 mins until smooth, adding more flour if it's too sticky. Divide in two and roll each piece into a 20cm circle using a floured rolling pin.
Preheat pan over a high heat. Cook the tortillas one at a time, for 2 mins each side, until they start to brown.
Slice the chicken into strips and arrange on the tortillas. Add the veg and cherry tomatoes: drizzle with crème fraîche and fold to serve.