Sweet 'N' Smoky BBQ Double Chicken Wholemeal Fajitas

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 (as finely as you can!)

Peel and finely slice your red onion[s]

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

Once hot, add the pepper strips, sliced onion and your chicken breast strips to the pan and cook for 10-12 min or until the vegetables have softened and the chicken is cooked through (no pink meat!)

(Doubled your protein? Use 2 pans!)

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

Add the chopped cherry tomatoes to a bowl with your chilli flakes (can't handle the heat? Go easy!), a pinch of salt and a drizzle of olive oil

Stir it all together – this is your salsa

Peel and grate your garlic

Combine your ground smoked paprika, ground coriander and ground cumin in a bowl with 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your BBQ spice mix

Once the chicken is cooked through, add the BBQ spice mix and grated garlic (not a big garlic fan? Try using less!) to the pan and cook out for 2-3 min or until fragrant – this is your sweet 'n' smoky BBQ chicken fajita filling

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

Grate your cheddar cheese

Trim, then slice your spring onion[s] finely