A Perfect Pantry

Ingredients

• 600 grams chicken breast finely sliced
• 200 grams red kidney beans drained, rinsed
• 1 red onion halved, thinly sliced
• 1 fajita mix sachet we used el paso brand
• 2 tablespoons olive oil
• 8 medium tortillas
• 1 cup tasty cheese grated
• 1 avocado diced
• 1 tablespoon lemon juice
• 1/2 cup sour cream
• 1/4 cup coriander leaves

Directions

1. In a bowl, combine the chicken, beans, onion and fajita sachet mix.
2. Preheat the frypan to a medium setting; add the oil and then the chicken. Cook for approximately 8 minutes, or until chicken is cooked and tender. Remove from the frypan and set aside.
3. Place the tortillas, one at a time, into the frypan and cook until golden brown on one side. Continue until all tortillas are cooked.
4. Divide the chicken mixture and grated cheese evenly by 4 tortillas and spread across the surface. Place a second tortilla on top of the chicken, cooked side up and cut into 1/4s.
5. Serve with avocado, lemon juice, sour cream and coriander leaves.

This recipe was developed using a Kambrook Appliance.