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BBQ Chicken and Sweetcorn Fajitas

BBQ Chicken and Sweetcorn Fajitas

Serves 2 (each serving contains approximately 539 kcal)
Suitable for vegetarians if alternatives to chicken fillets are used.

Sweetcorn is high in fibre which is important for digestion and can help lower the risk of bowel cancer.

Ingredients

2 skinless chicken breast fillets (300g)*
2 tbsp BBQ sauce (low sugar & salt) (30g)
1 onion (150g)
1 bell pepper (150g)
1 tbsp olive or rapeseed oil (15g)
200g tin sweetcorn, drained (150g)
2 small wholewheat wraps (40g each)
40g baby spinach leaves
2 tbsp natural yoghurt (30g)

*Suitable vegetarian alternatives for chicken fillets are:
320g tofu
500g mycoprotein such as Quorn chicken style pieces
400g chickpeas, drained and rinsed

The Method

Cut the chicken into thin strips and place in a bowl with the BBQ sauce, mixing well
to combine. Set aside for about 15 minutes to allow the flavours to develop if time
allows.

Heat a large non-stick frying pan over a high heat. Peel and slice the onion. Remove
the core from the pepper and thinly slice. Add the oil to the pan and then add the
chicken and sauté for 2-3 minutes until lightly golden. Tip in the onion, pepper and
sweetcorn. Sauté for another 4-5 minutes until the chicken and vegetables are
cooked through and tender.

Heat a separate frying pan and heat the wraps for about 30 seconds on each side to
warm through. Put a wrap on each plate and arrange a few leaves of spinach on top.
Divide the chicken and vegetable mixture between them and drizzle with the yoghurt
before topping with the rest of the spinach. Roll up the fajitas to serve.
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