Chicken and pepper fajitas

Serves 4
1 Serving, 344 KCal, 5.5g Fat
Preparation time: 10 minutes
Cooking time: 25 minutes
These tasty wraps are delicious served hot or cold.

Ingredients
3 skinless chicken breasts
zest and juice of 1 orange
2 garlic cloves, crushed
1 small red onion, finely chopped
4 corn tortillas
2 tsps ground coriander
2 tsps ground cumin
2 tsps cayenne pepper
1 red and 1 yellow pepper, seeded and finely sliced
2 tbsps mango chutney
2 tbsps chopped fresh parsley
salt and freshly ground black pepper

Method
1. Cut the chicken into thin strips, place in a bowl and season with salt and pepper. Add the orange zest and juice, garlic and red onion. Mix well and leave to marinate for 10 minutes.
2. Meanwhile place the tortillas on a non-stick baking tray and heat in a warm oven (150C, 300F, Gas Mark 2).
3. Preheat a non-stick wok and lightly spray with olive oil spray. Add the chicken and cook quickly over a high heat until the chicken is firm.
4. Add the spices, mix well and “cook out” for 1 minute. Add the peppers and continue cooking until the chicken is cooked through and the peppers are soft.
5. Remove from the heat and stir in the mango chutney.
6. Spread a warmed tortilla, with the chicken mix, roll up and secure with a cocktail stick. Repeat with the remaining tortillas. Garnish with parsley.