Smoky Chicken Fajitas

Instructions

1. Finely slice or grate the red cabbage, toss in a mixing bowl with 1 tablespoon of red wine vinegar and set aside.
2. Place a large frying pan on a medium heat with 1 tablespoon of olive oil. Slice the chicken into thick strips, add to the pan and fry for 6 to 8 minutes, or until golden and cooked through, turning regularly. Remove to a plate and set aside (you may have to do this in batches).
3. Deseed and finely slice the red pepper, then peel and finely slice the red onion. Return the pan to the heat with 1 tablespoon of oil, add the sliced veg, cover and cook for 2 minutes, or until slightly softened, then remove the lid and fry until light golden and smelling delicious, stirring occasionally.
4. Stir in the Smoky Fajita Paste, then return the chicken to the pan and simmer until everything is cooked through, adding a splash of water if it looks too dry. Season to taste, then pick over the coriander leaves.
5. Warm the wraps according to packet instructions, then take to the table along with the chicken, veg and pickled cabbage. Lovely with a dollop of natural yoghurt, and wedges of lime for squeezing over.