This is a really easy recipe that’s quick to throw together and simple to scale up to make more portions. It’s also less effort than the traditional stovetop method; all you need to do here is mix everything together and pop it in the oven. The left-overs keep well in the fridge – just microwave them until piping hot. If you want it extra spicy, just add more cayenne or any other kind of chilli powder. If you’re like me and can’t handle much heat, this recipe is good to go. You don’t need much cooking experience to master this Tex-Mex classic!
Makes 3 portions, Time: 25 minutes
2 chicken breasts
2 red, orange or yellow bell peppers
1 white onion
1 garlic clove
3 tbsp oil (whatever kind of cooking oil you have)
¼ tsp salt
¼ tsp black pepper
3 heaped tsp ground cumin
3 heaped tsp paprika
1 tsp cayenne pepper or other hot chilli powder
Chopped lettuce (optional)
1. Preheat the oven to 180 degrees.
2. Slice the onion into thin strips, about half a centimetre thick. Slice the peppers into 1cm wide strips. Slice the chicken breast into strips, about 3cm thick. Don’t worry too much about the thickness of these, it doesn’t have to be exact.
3. Place the onion, pepper and chicken onto a baking tray. Finely chop the garlic and add to the tray. Pour over the oil, sprinkle over the salt and spices. Mix everything around with your hands until everything is evenly coated in oil and seasonings. Spread it out into an even layer, filling the tray.
4. Bake in the oven for 15 minutes.
5. To serve: Warm a tortilla on a plate in the microwave for 10 seconds, or in the oven for about a minute. Pile on the chicken, vegetables and toppings. Wrap it up and enjoy!