Chicken Fajitas

Ingredients

• 4 cloves garlic
• 5 shallots
• 2 tbsp Lime juice
• 80 g yogurt (1.5% fat)
• 40 g sour cream (2 tbsp)
• Salt
• white pepper
• nutmeg
• 1 ripe Avocado
• 3 tbsp Lemon juice
• 20 g low-fat quark (1 tbsp)
• 4 tbsp light soy sauce
• 4 tbsp ketchup
• 2 tbsp sweet chili sauce
• 1 tsp chili paste
• 1 red bell pepper
• 4 Spring Onions
• 350 g Chicken breast fillet
• 1 tsp Rapeseed oil
• Cayenne pepper
• 1 romaine lettuce head
• 4 tortilla sheets

Instructions

1. 1.

   For the yogurt dip, peel and roughly chop 1 clove of garlic and 1 shallot. Blend with lime juice and yogurt. Stir in sour cream and season with salt, white pepper, and freshly grated nutmeg.

2. 2.

   For the guacamole, peel and finely chop 1 clove of garlic. Halve, pit, peel, and mash the avocado with lemon juice. Mix in quark and garlic, then season with salt and pepper.

3. 3.

   For the chili-soy dip, whisk together soy sauce, ketchup, sweet-sour sauce, and chili paste.

4. 4.

   Wash, trim, and cut the bell pepper into bite-sized pieces. Wash, trim, and slice spring onions into rings.

5. 5.

   Peel remaining shallots and cut into thin slivers. Peel remaining garlic and finely chop. Rinse chicken breast fillet under cold water, pat dry, and cut into bite-sized pieces.

6. 6.

   Heat oil in a pan. Cook the chicken pieces over medium heat for about 5 minutes until browned. Add bell pepper, shallots, and garlic; sauté for 3–4 minutes. Stir in spring onions. Season with salt, pepper, and cayenne pepper.

7. 7.

   Wash, dry, and discard excess water from romaine lettuce. Lightly dampen tortilla sheets and bake in a preheated oven at 200 °C (180 °C fan) for about 3 minutes.

8. 8.

   Distribute lettuce on four plates. Place tortillas on top and layer with the chicken‑vegetable mixture. Serve dips separately.