I love Mexican food and am a big fan of DIY fajitas, sitting at the table and assembling them as you eat.

I’m not a massive fan of salsa though so instead of cooking my fajita filling dry, I add tomatoes and leave out the salsa when it comes to assembly.

This recipe is so quick and easy!

Serves 4

Ingredients

1 300g bag of chicken style pieces (I used Tesco own)

1 pack of flour tortilla wraps

1 green pepper, sliced (other colour peppers also work but green are my favourite)

1 tin of chopped tomatoes

1 onion, chopped

2 tsps of chilli powder (or more if you’re a rock star)

1 tsp of paprika

1 tsp of cumin powder

1 tsp of cayenne pepper

1 tsp of garlic powder

1 tsp of salt

1 tbsp of olive oil

Juice of 1/2 a lemon

Method

In a pan, fry the onion in olive oil gently for around 2 minutes.

Add the chicken style pieces and the tomatoes and stir.

Stir in the spices and lemon juice and add the pepper and stir for around 15 minutes until the juice from the tomatoes has reduced.

Serve with optional chopped lettuce, vegan sour cream, guacamole, jalapenos, grated vegan cheese and of course tortillas which are best warmed.