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Chicken Fajitas with Corn & Kidney Beans
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Chicken Fajitas with Corn & Kidney Beans

Salty
12 minutes4 people

About this dish

Chicken strips seasoned with curry powder, served in tortillas with corn, kidney beans, cheddar and crème fraîche. Curry powder is not the usual fajita seasoning; it replaces the spice mix here and gives the chicken a warm, mild flavor. Corn and beans add bulk, which makes it a filling wrap.

Ingredients

Wheat tortilla4
Chicken breast4
Canned corn200 g
Cooked kidney beans200 g
Grated cheddar120 g
Crème fraîche4 tbsp
Curry powder4 pinches
Fresh parsley (optional)4 sprigs
Olive oil4 tsp

Preparation

1.

Cut the chicken into strips.

2.

Heat a drizzle of olive oil in a pan over medium heat. Add the chicken. Season with pepper and cook for 2 to 3 minutes on each side.

3.

Add the corn, kidney beans and curry powder. Mix, then add the crème fraîche. Continue cooking for 2 to 3 minutes, stirring.

4.

Warm the tortillas, then fill them with the chicken and vegetable mixture. Sprinkle with grated cheddar and a small spoonful of crème fraîche if you have any left. Add a few parsley leaves if you have some. It's ready!

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