Summary

Ingredients

• 300 g chicken breast fillet (s)
• 1 onion (s)
• 1 clove garlic
• 2 tablespoon lime juice
• 1 teaspoon ground cumin
• 1 teaspoon coriander powder
• 1 teaspoon paprika powder, hot pink
• 1 tablespoon parsley, chopped
• 1 teaspoon oregano
• Pepper, black, freshly ground
• 2 tablespoon oil, for frying
• 0.5 can ½ corn, approx. 150 g drained weight
• 0.5 can ½ kidney beans, approx. 130 g drained weight
• 4 tablespoon sauce (Texicana Salsa)
• 100 g sour cream
• 200 g cheese, e.. feta or cheddar cheese
• 2 tomato (s)
• Chilli pepper (s) (jalapeños) sliced, pickled
• Iceberg lettuce
• 8 tortilla (s) (wheat), approx. 20 cm in diameter

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Instructions

1. Wash chicken breast fillets, pat dry, and remove any bloody spots, cartilage, and tendons. Cut into small cubes. Finely dice the onion and finely chop the garlic.
2. Place chicken, onion, and garlic in a freezer bag. Add lime juice, ground cumin, coriander powder, paprika powder, parsley, oregano, and black pepper. Do not add salt. Close the bag, shake and knead well until the marinade coats the chicken. Refrigerate for at least 30 minutes.
3. Drain the corn and kidney beans well.
4. Heat 2 tablespoons oil in a large pan over medium-high heat. Add the chicken with its marinade and fry for 8-10 minutes until the chicken reaches an internal temperature of 74 °C (165 °F). Reduce heat to medium, add the corn and beans, stir, and fry for 2 minutes.
5. Pour the salsa into the pan and stir well. Season to taste with salt if needed. Cook for 5 more minutes over low heat. Keep warm.
6. Grate or crumble the cheese. Cut the iceberg lettuce into small pieces. Cut the tomatoes into thin slices. Drain the jalapeños well.
7. Place one tortilla on a microwave-safe plate and heat for 15 seconds at full power until soft. Do not overheat or it will become hard and unusable.
8. Spread about 1 teaspoon of sour cream in the middle of the warm tortilla, leaving a 3-4 cm edge. Add 1-2 tablespoons of the chicken mixture in the middle. Sprinkle with cheese (1-2 fingertips worth). Top with 2 tomato slices, a few jalapeño slices, and 1-2 fingertips of lettuce.
9. Fold the lower edge of the tortilla up about 5 cm, then fold in both the left and right sides to create a closed envelope.
10. Place the folded tortilla seam-side up on a serving plate. Repeat steps 7-9 with the remaining 7 tortillas. Place a wooden board on top to keep them closed while they cool.
11. Serve and eat the fajitas by hand.