I love Mexican food, it is one of the easiest yet all round delicious cuisines available and makes a perfect dinner on a cold night. One of the things I loved most used to be enchiladas and fajitas, not only are they a really quick dinner to make, but they are also brilliant for serving to friends and family when you don’t have the time or expertise to cook a complicated meal.

Over the years, with the exception of chilli con carne, I have not made fajitas purely due to the fact that wheat, gluten and dairy free wraps have been so hard to find. It wasn’t until I went along to the Allergy and Free From Show in Liverpool that I came across a company called BFree who make wraps, bread and bagels all without the nasty ingredients my body can’t cope with. I was delighted and of course took home a pack of their multi-grain bagels, as well as their wraps which at only 99 calories helps keep lunch or dinner really healthy. I would highly recommend the BFree range – to me their wraps taste exactly how I remember the wheat kind to taste like, but also their bagels are really flavoursome and do not fall apart as soon as you cut into them, (I find that a lot of Free From bread can fall apart very easily.)

To make the fajitas, I followed the Jamie Oliver recipe but changed a few things to make it free-from. The recipe incorporates all of the traditional ingredients which often accompany the Old El Paso ready-made kits that are found in supermarkets, only the freshly cooked sauces taste much fresher than the stuff that starts off as a powder in the kits for obvious reasons.

 

 

Serves 2

Ingredients

• 2 skinless chicken breasts
• 1 red pepper
• 1 red onion
• 1 tsp paprika
• Sprinkle of ground cumin
• 1 lemon
• Salt and pepper
• 4 free-from tortillas (could use BFree or Warburtons)
• Natural yoghurt (I used goats but Alpro would work just as well)
• Cheese to sprinkle on at the end
• Guacomole (optional)

For the salsa sauce

• 1 red chilli or enough for your liking
• 10 cherry tomatoes
• Coriander
• Pepper
• Extra virgin olive oil

1)      Turn your frying pan to a high heat and chop your pepper into thin slices. Cut up your red onion into small chunks.

2)      Slice your chicken into thin slices about the same size as the peppers.

3)      Put the pepper, onion and chicken into a bowl and mix in the paprika and cumin. Squeeze in the juice of half a lemon and season with salt and pepper and a good drizzle of olive oil. Leave to marinate whilst you are preparing the other ingredients.

4)      Finely chop your chilli and roughly chop the tomatoes into small chunks, do the same with the coriander if using. Pour all together into a bowl and squeeze in the juice of half a lemon and season well.

5)      Mix in 1-2 tablespoons of the yoghurt to the salsa mix to create a creamier tasting sauce.

6)      Transfer the chicken, pepper and onion into the frying pan and fry until the chicken turns a golden brown.

7)      Warm the tortillas up in the microwave.

8)      Lay out the tortillas on a plate and divide the chicken mixture along with the salsa dip in the middle and sprinkle over the grated cheese. Fold all of the ingredients in by wrapping up the tortillas and serve.