GRIDDLED CHICKEN AND CASHEW BUTTER FAJITAS

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Who would have thought that nut butter could taste so good in fajitas? For a vegetarian version just omit the chicken and add some griddled courgette (zucchini), carrot, sweet potato or asparagus.

SERVES 4

PREP 10 MINUTES

COOK 12–18 MINUTES

peanut (groundnut) or vegetable oil, for brushing

2 large red onions, thinly sliced

2 red or green (bell) peppers, deseeded and thinly sliced

450g (1lb) chicken breast fillets, cut into chunks

4 large flour or corn tortillas

4 heaped tbsp cashew butter

a few crisp Cos (romaine) lettuce leaves, shredded

a handful of coriander (cilantro), roughly chopped

4 tbsp grated Monterey Jack or Cheddar cheese

sour cream and guacamole, to serve

PICO DE GALLO

3 large ripe tomatoes, diced

1 red chilli, diced

½ red onion, diced

1 small bunch of coriander (cilantro), finely chopped

juice of 1 lime

sea salt

Make the pico de gallo: mix all the ingredients together in a bowl and set aside.

Lightly brush a large, non-stick, ridged griddle pan with oil and set over a medium heat. Add the red onions and peppers and cook for 6–8 minutes, turning occasionally, until tender, slightly charred and the onions are starting to caramelize. Remove from the pan and keep warm.

Add the chicken to the pan and cook for 8–10 minutes, stirring occasionally, until golden brown all over and cooked right through. Remove from the pan.

Heat the tortillas in the hot pan – just long enough to warm them through. Or you can warm them in the microwave or wrapped in foil in a low oven.

Spread the tortillas with the cashew butter. Add the lettuce, coriander, cooked chicken, peppers and onions. Sprinkle with grated cheese and add some pico de gallo. Roll up the tortillas and eat immediately with sour cream and guacamole.