Sarah Butler's chicken fajitas with rice salad: Today

Ingredients

Serves: 4

For the fajitas:

• 8 tortilla wraps
• 4 chicken breasts cut into thin strips
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tbsp oregano
• 1 tsp garlic powder
• 1 tsp chilli paste
• Salt and pepper
• 1 lime cut into wedges
• 3 - 4 mixed peppers cut into strips
• 1 red onion finely sliced
• 1 garlic clove minced
• 100ml water

To garnish:

• Fresh coriander finely chopped
• Sesame seeds optional

For the burger sauce:

• 100g mayonnaise
• 50g mustard
• 30g ketchup
• ½ tsp Tabasco sauce

Additional filling suggestions:

• 2 avocados finely mashed
• 120g red cheddar grated
• Iceberg lettuce finely sliced
• Spring onions finely chopped

Method

1. Combine the chicken strips in a large bowl with the olive oil, paprika, oregano, garlic powder, chilli paste, salt and pepper and the juice from a wedge of lime.
2. Leaving it to marinate for 15-20 minutes will help develop the lovely flavours, but it is not essential if you're short on time.
3. Pan fry the marinaded chicken strips in a frying pan on high heat until golden.
4. Add the peppers, red onion and garlic to the pan with the chicken and return to the heat for 2-3 minutes, tossing regularly.
5. Pour in the water and mix the ingredients while cooking until the vegetables have softened slightly.
6. Garnish with freshly chopped coriander and sesame seeds, season with salt and pepper, and set aside.
7. Cook the wraps in a hot oven 200C/180C fan/gas 6 for 5 minutes to warm them up.
8. To make the burger sauce, combine all ingredients.
9. Assemble your tortilla wraps with chicken strips and vegetables first, followed by the mashed avocado, red cheddar, lettuce, spring onion, and burger sauce.
10. Finish with a squeeze of lime and a garnish of coriander.

Sarah's top tip: Line everything up in bowls so everyone can help themselves to what they want in their fajita!