Chicken Fajitas With Seeded Tortilla Wraps & Salsa

1 large British chicken breast fillet

1 little gem lettuce

1 red onion

1 red pepper

2 tsp ground cumin

1 lime

80g natural yoghurt†

2 tsp smoked paprika

1 tomato

5g coriander

1 tsp ground coriander

6 seeded tortillas†

In a bowl combine the chicken with the garlic, cumin, chili, paprika, oregano, orange rind and juice, lemon juice, 1 tablespoon oil and 4 tablespoons coriander. Mix well so that all the chicken strips are coated, then leave to marinate for at least 15 minutes, or while you prepare the rest of the dish.

1. For the tomato salsa, combine all the ingredients. Add the remaining chopped coriander and mix.
2. Preheat the oven to 350°F (180°C). Heat a heavy-based frying pan until very hot. Brush with the remaining oil. Add the green peppers and onions and cook for 6–8 minutes or until tender and lightly charred (do this in batches, if necessary). Remove from the pan and set aside.
3. Wrap the tortillas, stacked up, in foil and place on a lower rack in the oven to keep warm. Meanwhile, preheat the broiler. Spread out the chicken in a shallow layer in the broiler pan. Broil close to the heat, turning once or twice, until thoroughly cooked.
4. To serve, divide the chicken, onions and pepper among the warm tortillas and roll up. Garnish with sprigs of coriander and serve chicken fajitas with tomato salsa and sour cream. Or serve the ingredients separately, with the tortillas wrapped in a cloth to keep them warm, and let your guests make their own fajitas.