Mexican fajitas with chicken

Ingredients for 4 servings:

• 4 chicken breast fillets
• 8 tortillas
• 1 iceberg lettuce
• 2 red bell peppers, halved, cut into 2 cm strips
• 2 tsp chili flakes
• Salt
• Pepper from the mill
• 2 tsp oregano
• 3 large garlic cloves, finely chopped
• 3 tbsp olive oil
• 3 tbsp honey
• 1 tbsp vinegar (red wine vinegar)

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Mother-in-law’s tip

Combine the oil, red wine vinegar, honey, garlic, oregano, and chili flakes in a bowl, mix together, and season with salt and pepper. Wash the chicken breast fillets, pat dry, and cut into thin strips across the grain. Marinate and let stand for about 3 hours, stirring occasionally. Heat a grill pan (if you have one, otherwise use a regular pan). Remove the chicken strips from the marinade and sear them over medium heat for about 3 minutes on each side. Remove from the pan and keep warm in the oven. Now sear the bell pepper strips for about 2 minutes on each side and add to the chicken. Mix everything well and keep warm. Heat the tortillas according to the package instructions. Wash and tear the iceberg lettuce, and place it on the tortillas. Now add the chicken/pepper mix. Roll up the tortillas and serve immediately.