Chicken fajitas with homemade tortillas

Tortillas

1. Mix the flour and salt and gradually add the water, mixing well. You should get a smooth dough that is slightly sticky. Depending on the flour you use, you may need a little more or less water.
2. Shape into a ball and leave to rest for 10 min.
3. Knead well on a floured worktop (don’t be afraid of using flour) until the dough no longer sticks.
4. Leave to rest for 10 min more.
5. Stretch the dough into a log and cut into 4 pieces, then roll each into a ball.
6. Roll out each ball as thinly as possible.
7. Prick the dough so it doesn’t puff up.
8. Brush a frying pan with a little oil and cook the tortillas one by one. They only need 1 or 2 min on each side.

Filling

1. In a frying pan with a little oil, cook the onion strips.
2. When translucent, add the red pepper, also in strips.
3. After about 5 min, add the chicken in strips along with the spices and salt.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 430 g	100 g	% IR*	Share
Energy	700 kcal	163 kcal	35 %
Fat	15 g	3.5 g	21 %
of which saturates	2.7 g	0.6 g	14 %
Carbohydrate	84 g	20 g	32 %
of which sugars	4 g	0.9 g	4 %
Fibre	5 g	1.2 g	—
Protein	51 g	12 g	102 %
Salt	1.4 g	0.3 g	23 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Extra virgin olive oil: 5 g per serving
• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving

Not counted (couldn't be estimated):

• A little salt

Photos