Recipe: Microwaved with sizzling fajitas and fresh salsa

• Cooking time: 25
• Difficulty: Easy/Medium
• Serves: 4

Ingredients

Sweetcorn

• 4 fresh sweetcorn cobs
• 20g of salted butter
• salt and cracked black pepper
• sprinkle of fresh chopped parsley

Salsa (can be shop bought)

• 4 large tomatoes, skinned and diced
• 1/2 fresh green chilli, deseeded and finely chopped
• 1/2 red onion finely chopped
• juice of 1 lime
• large pinch of salt and cracked black pepper
• 2 tbsp. of fresh, chopped coriander
• (add a few drops of tabasco for an extra kick!)

For the fajitas

• 400g of fresh chicken breast, cut into fillet-sized pieces
• 3 tsp. of olive oil
• 1 tsp. of smoked paprika
• 1/2 tsp. of cumin
• 1/2 tsp. of chilli powder
• 1 red onion, finely diced
• 80g of grated, mature cheddar cheese
• handful of rocket leaves
• 4 tortilla wraps
• 1 red pepper, deseeded and finely diced

Method

1. Combine the fajita spices together. Heat the olive oil in a frying pan and add the red onion. Fry for 1 minute, add the spice mix, and stir in the chicken pieces. Cook the chicken, turning frequently to avoid burning, for approx. 5 to 10 minutes until the chicken is evenly cooked through and tender.
2. Combine all salsa ingredients in a bowl and mix gently but thoroughly. Preheat the oven to warming temperature.
3. Place the sweetcorn cobs in a microwaveable dish with 4 tbsp. of water, and microwave on full power for approx. 6 minutes. Remove the cobs, drain any extra water, and serve topped with salt, pepper, fresh parsley and butter.
4. Place the tortilla wraps in foil and into the oven for 5 minutes to warm through.
5. Spread the cooked chicken, grated cheese, red pepper strips and rocket leaves evenly amongst the 4 tortilla wraps, top with salsa, wrap and serve with the sweetcorn cobs.