For the tomato salsa
425g/15oz small vine-ripened tomatoes, chopped
1 tbsp garlic infused oil
large handful of fresh coriander leaves, chopped
freshly ground black pepper
For the chicken fajitas
1 tbsp olive oil
1 red pepper, cored, deseeded and thinly sliced
1 yellow pepper, cored, deseeded and thinly sliced
450g/1lb chicken breasts, skinned and cut into thin strips
pinch mild chili powder
pinch dried oregano
4 gluten free tortillas/wraps
½ iceberg lettuce, finely shredded
Preheat the oven to 180C/160C Fan/Gas 4. For the salsa. Combine the tomatoes, garlic infused oil and coriander in a bowl.
Season with freshly ground black pepper. Cover and chill for 30 minutes.
For the chicken, heat the oil in a wok or large nonstick frying pan, add the peppers and stir-fry for 3-4 minutes.
Add the chicken, paprika, chili powder, cumin and oregano and cook for 5 minutes, or until the chicken is cooked through.
Meanwhile, wrap the gluten free tortillas in foil and warm them in the oven for 5 minutes.
Spoon one-quarter of the chicken mixture into the centre of each tortilla, add a couple of tablespoons of salsa and some shredded lettuce. Roll up and serve warm.
Recipe adapted from: Good Food