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 the chicken breast fillets, pat dry, remove the bloody spots, cartilage and tendons, cut into small cubes and then place in a freezer bag. Finely dice the onion, finely chop the garlic clove and put both in the bag. Now add the lime juice, spices and herbs (do not add salt to the marinade, otherwise the chicken will be dry later). Close the bag and shake and knead everything well so that everything combines into a marinade and wraps around the chicken. The meat should marinate for at least 30 minutes.
2. Drain the corn and beans well.
3. Heat the oil in a pan. Add the chicken and marinade and fry. Now turn down to medium temperature, add the corn and beans, stir in and fry a little. Pour the salsa into the pan and stir everything well. Season to taste with salt, but most of the time you don`t need any more. Now let everything cook for another 5 minutes on a low setting. Keep warm.
4. Grate or crumble cheese. Cut the iceberg lettuce into small pieces and cut the tomatoes into 16 thin slices. Drain the jalapeños well.
5. Place a single tortilla on a plate and heat it in the microwave for 15 seconds at full power so that it becomes soft. Warning: If it is heated too long, it will become hard and unusable.
6. Now put a teaspoon of sour cream in the middle of the warm tortilla and spread it like on a pizza, leaving an edge of approx. 3-4 cm. Now put 1-2 tablespoons of the chicken pan in the middle and sprinkle cheese with 1-2 fingertips. Now place 2 tomato slices, a few jalapeño slices and 1-2 fingertips of lettuce on top.
7. Then the tortilla is folded. Fold the lower side up about 5 cm. Fold in both sides on the left and right.
8. The tortilla must not be folded too loosely, but also not too tightly, otherwise it will tear or everything will swell out when you bite into it.
9. Repeat this process with the remaining 7 tortillas.
10. So that the tortillas don`t rise again immediately after being hammered in, I put them with the seam up on a flat plate and place a not too light wooden board on top. When the tortillas have cooled down a bit, they stay closed on their own.
11. Fajitas are always eaten by hand.
12. Tip:
13. If you like it extra hot, you can add sliced chillies to the chicken marinade (depending on your favorite variety), take a particularly hot salsa and / or carefully put a few drops of hot sauce in the chicken pan at the end.
14. This recipe is enough for 2 people as a main meal (4 fajitas per person).