Flavorful cajun-spiced chicken and sweet capsicum strips quickly pan-fried and wrapped in soft tortillas with fresh toppings. A speedy, satisfying meal!

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 12 minutes

Ingredients

• 500g (cut into strips) Chicken breasts
• 2 tablespoons (divided) Extra virgin olive oil
• 2 heaped teaspoons Cajun spices
• 1/2 teaspoon Salt
• 1/4 teaspoon Ground black pepper
• 1 squeeze Lemon juice
• 1 packet (sliced) Sweet mini capsicum peppers
• 2 slices (thinly sliced) Shallots
• 3 cloves (sliced) Garlic
• 4 wraps Tortilla wraps
• 1/2 packet (sliced thinly) Little gem lettuce
• 1/2 packet (halved) Cherry tomatoes (Piccobella)
• 100g (shredded) Cheddar cheese
• 1/4 bottle (sliced) Pitted black olives
• 1/4 tub Salsa
• 1/4 tub Sour cream
• 1/4 tub Guacamole

Instructions

1. In a bowl, combine chicken strips with 1 tablespoon olive oil, cajun spices, salt, pepper, and lemon juice. Marinate for 5-10 minutes while preparing other ingredients.
2. Heat 1 tablespoon olive oil in a large skillet or frying pan over medium-high heat. Add sliced shallots and garlic, sauté for 1 minute until fragrant.
3. Add the marinated chicken strips to the pan. Cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned.
4. Add the sliced sweet mini capsicum peppers to the pan with the chicken. Cook for another 3-4 minutes until the capsicum is tender-crisp.
5. Warm the tortilla wraps according to packet instructions (microwave for 15-30 seconds or quickly heat in a dry pan).
6. Assemble the wraps: Fill each warm tortilla with the chicken and capsicum mixture, then add sliced lettuce, cherry tomatoes, shredded Cheddar cheese, and sliced black olives.
7. Serve immediately with salsa, sour cream, and guacamole on the side.