Fajitas are a fantastic quick meal, I make my gluten free corn tortillas, recipe in the blog, to wrap the meat in, along with lettuce, capsicum, and a few slices of jalapeño chilli.
4 large skinless chicken breats, cut into thin strips
4 teaspoons dried oregano
4 teaspoons smoked paprika
2 teaspoons dried thyme
1 teaspoon chipotle chilli powder
2 jalapeño chillies, finely diced
2 tablespoons olive oil
2 red onions, sliced
Combine the chicken, lime zest and juice, oregano, smoked paprika, thyme, chipotle, jalapeño and oil in a ziplock bag.
Set aside for 4 hours in the fridge.
Heat a large frying pan over high heat.
Tip the chicken and marinade into the hot pan along with the onion slices.
Cook over high heat until the chicken is cooked through and coloured a little.
Serve with wraps.