Chicken Fajitas

Serves 4
Time 30 minutes


4 tortillas
2 chicken breasts
¼ cup dill, chopped
3 spring onions, sliced
¼ green capsicum, thinly sliced into strips
¼ red capsicum, thinly sliced into strips
¼ yellow capsicum, thinly sliced into strips
½ red onion, thinly sliced
The juice of 1 lime, to serve
¼ cup sour cream, to serve

2 cloves garlic, grated
1 tsp grated ginger
½ tsp ground coriander seed
½ tsp ground cumin
½ tsp ground fennel seed
1 tsp chilli powder
1 tsp salt
¼ cup coriander, chopped
1 tbsp extra virgin olive oil
1 tbsp soy sauce
1 tbsp white vinegar


Cut chicken breasts into thin strips.

Mix all the marinade ingredients together in a large bowl and add the chicken, coating completely in the mixture. Marinate the chicken strips for at least 15 minutes. Add the spring onion and dill at the end.

In a hot pan sweat the onions and capsicums briefly in extra virgin olive oil. Add the marinated chicken and stir until cooked.

Heat the tortillas.

Divide the cooked chicken and capsicum mixture between the tortillas, and garnish with a squeeze of lime juice and a dollop of sour cream before rolling into a wrap.