Chicken Fajitas With Tomato Salsa & Smoky Yoghurt

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely chop (or grate) your garlic

Peel and finely dice your red onion[s]

Combine your chicken breast strips, chopped pepper, chopped garlic and most of the diced onion (you'll use the rest later!) in a large bowl

Add half your ground smoked paprika (you'll use the rest later!) to the bowl with your chipotle paste (can't handle the heat? Go easy!), ground coriander, a drizzle of vegetable oil and a generous pinch of salt and give it a good mix up – this is your chicken fajita mix

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add the chicken fajita mix and cook for 12-15 min or until the veg has softened and the chicken is cooked through (no pink meat!)

While the chicken is cooking, wash your lettuce, then pat it dry with kitchen paper and shred finely

Chop your tomato[es] and remaining diced onion together as finely as you can

Add the chopped tomato and onion to a small bowl with a pinch of salt and pepper

Give everything a good mix up – this is your tomato salsa

Add your natural yoghurt to a separate small bowl with the remaining ground smoked paprika and a pinch of salt and mix until fully combined – this is your smoky yoghurt

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through

Once the chicken is cooked through, transfer the cooked chicken to a clean board and roughly chop

Return the chopped chicken to the pan and give everything a good mix up – this is your chicken fajita mix