Notes
'Salsa sauce' technically just means 'sauce sauce', but unlike fresh salsa, this is cooked and serve warm and makes for a lovely, saucy fajita!
Ingredients
For the salsa sauce
1 tsp. vegetable oil/light olive oil
1/2 red onion, finely diced
1 clove garlic, crushed
1/2 tsp. smoked paprika
1/2 green pepper, finely diced
1/2 tsp. red wine vinegar
200g tin chopped tomatoes
1 tbsp. coriander, chopped
For the fajitas
1 tbsp. vegetable oil/light olive oil
1 red onion, sliced
1 clove garlic, crushed
1/2 green pepper, sliced
4 chicken thigh fillets/2 chicken breasts, sliced
1 tsp. smoked paprika
1/2 tsp. ground cumin
1/2 tsp. dried oregano
To serve:
6 flour tortillas
lettuce (iceberg is great here, but whatever lettuce or salad leaves you have will be nice)
Cheddar, grated
soured cream/natural yoghurt
small handful of coriander, chopped
Method
To make the salsa sauce, heat the oil in a small saucepan and add the red onion with a little pinch of salt (this will help to release the moisture and make it soften and brown a little quicker, while seasoning it at the same time)
When it is becoming translucent, add the garlic, smoked paprika and green pepper, and cook for a few minutes.
Add the vinegar and chopped tomatoes, and simmer for 15 minutes.
Stir through the coriander and check for seasoning.
While the salsa sauce is simmering, heat the oil in a frying pan over a high heat and add the onion. Stir fry for a few minutes and then add the garlic and green pepper.
After a few more minutes add the chicken, smoked paprika, ground cumin and dried oregano. Mix thoroughly and stir fry until the chicken is cooked through.
When ready to serve, heat the wraps on a plate in the microwave for 30 seconds.
In each wrap, place some salsa sauce, chicken mix, lettuce, Cheddar, soured cream and a sprinkling of coriander. Buen provecho!