Shredded Chicken Fajitas with Piquante Pepper Salsa and Pea Guacamole

Mix together all the ingredients for the chicken seasoning and cover the chicken breasts – leave to marinade for at least half an hour.

Preheat the oven to 180’C

Toss the roasting vegetables with the oil in an oven proof dish, place the marinating chicken on top and bake for 25 minutes, stiffing half way through. Once the chicken is cooked, remove and leave to stand for 5 minutes before bashing with a rolling pin and pulling apart – the veg may need to go back in the oven to cook for the final 5 minutes.

While the chicken is cooking prep all your other ingredients.

To make the salsa, simply mix together all the ingredients and set aside until ready to serve

To make the pea guac, blend the peas, mint and coriander in a blender with the lime juice and then stir in the chilli and red onion – so that you still have a lovely crunch. Season to taste and set aside until needed

When you have all your components ready simple load up (wrap) and roll!