Sweet 'N' Smoky BBQ Chicken Fajitas

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

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips (as finely as you can!)

Peel and finely slice the red onion[s]

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Tip: This is to warm your tortillas later – alternatively pop them in the microwave on a plate

Slice the chicken breast portions into thin strips

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the pepper strips, sliced onion and chicken strips to the pan with the smoked paprika and BBQ sauce

Cook for 8-10 min or until the vegetables have softened and the chicken is cooked through (no pink meat!) – this is your sweet 'n' smoky BBQ chicken fajita filling

Whilst everything is cooking, chop the tomatoes roughly, then keep chopping them together until they resemble a salsa-like consistency

Add the chopped tomato to a bowl with the chilli flakes (cooking for kids? Skip the chilli!), a pinch of salt and a drizzle of olive oil

Stir it all together – this is your salsa

Add the tortillas to a baking tray

Put them in the oven for 2-3 min or until they're warmed through (alternatively, add them to a plate and microwave for 1-2 min!)

Tip: Cooking for 4? Use 2 trays!

Grate the cheddar cheese

Trim, then slice the spring onion[s] finely