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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 paprika

pinch mild chili powder

pinch cumin

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

Recipes Low FODMAP and Gluten Free Recipe - Chicken fajitas with tomato salsa
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