Fajitas are a dish you finish halfway at the table, and that is the charm: pan of chicken and peppers in the middle, wraps beside it, everyone builds their own. Fry the peppers briefly over high heat so they catch black edges but keep their bite. Limp stewed pepper is exactly what you do not want here.
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Cut the chicken, peppers and red onion into thin strips.
Fry the chicken with the fajita seasoning until golden in a hot pan.
Add the peppers and onion and stir-fry until the vegetables are just tender.
Warm the wraps briefly in a dry frying pan.
Put everything on the table with sour cream and lime wedges and let everyone fill their own.
You can buy fajita seasoning ready-made, but mixing your own from paprika, cumin, oregano and chilli is cheaper and less salty. Sour cream, guacamole, grated cheese and lime alongside make it complete. The cooked filling keeps two days and is good through a salad the next day.
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