Chicken fajitas

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Author Vicki Montague

1 red pepper - cut into fine slices
1 yellow pepper - cut into fine slices (or a large carrot cut into fine slices)
4 large leaves spring greens or other green leafy vegetable
Half red onion - finely chopped
1 clove garlic - finely chopped and squashed
Half tsp ground coriander
1 tsp smoked paprika
Half tsp ground cumin
Couple of handfuls of leftover roast chicken cut into bite-sized pieces - I freeze my leftovers in 'portion' sized, labelled bags and get them out the day I want to use them to defrost properly
Juice of half a lime
Fresh coriander - if you have it!, finely chopped
Black pepper - and salt if you like it to taste
1 tbsp olive oil - or other oil you like

Place the oil in a frying pan along with the pepper, carrot (if using), spring greens and onion and soften on a low heat, stirring all the time, for approx. 10 minutes, or until cooked to your liking
Add the garlic, spices and chicken and cook for a further 10 minutes or until the chicken is heated through and the vegetables are cooked
Squeeze the lime juice over the mixture and add the corriander (if you have it)
Season to taste and serve with gluten-free tortillas or in gluten-free pitta breads - new recipe coming soon (see picture)!