Fajitas with dips and salad

Ingredients

Serves 4 adults (using 1 large wrap each) or 8 toddlers (using 1 small wrap each)

Total costs - £12.65 or £3.16 per portion

Slice the chicken breast into bitesize strips.
On a separate chopping board, slice the peppers and red onion. This is your fajita filling prepared, you will come back to cook this shortly.
Next, to prepare the salad, roughly chop the lettuce and place in a bowl. Slice the cucumber, tomatoes and drain the sweetcorn. You can serve the salad on the side of your fajitas or inside the wraps.
Cut the avocado in half and remove the stone. Use a spoon to scoop the flesh into a bowl. Using a fork, mash the avocado until it forms a semi-smooth consistency.
Next roll the lime against a hard surface to soften the skin. Cut in half and squeeze half the juice into the mashed avocado (be careful to not get any pips in!). Stir together. This is your guacamole dip.
Lastly, heat 1tbsp of oil in a frying pan and add the chicken to the pan. Cook for 5 minutes until golden on the outside. Add the pepper, onion and garlic to the pan and continue to cook for another 5-7 minutes until the chicken is cooked through and the vegetables are soft.
Add 2tbsp of smoked paprika to the pan with a dash of water. Stir to combine.
Serve in the tortilla wraps with the sour cream and guacamole and salad.

Nutrition	Per 100G	%RI	Per 158g serving	%RI
Energy(Kj)	508 kJ	6%	673 kJ	8%
Energy(kcal)	121 kcal	6%	160 kcal	8%
Fat	4.6 g	7%	6.1 g	9%
of which saturates	1.3 g	7%	1.8 g	9%
Carbohydrate	10 g	4%	14 g	5%
of which sugars	2.7 g	3%	3.6 g	4%
Fibre	2.3 g	9%	3 g	12%
Protein	8.2 g	16%	11 g	22%
Salt	0.26 g	4%	0.35 g	6%