Small Fajitas

Ingredients

• 400 g chicken breast fillet
• Salt
• Pepper (freshly ground)
• 250 g red bell pepper
• 2 jalapeños (to taste)
• 200 g tomatoes
• 1 Red Onion
• 4 tbsp corn oil
• 1 tsp tomato paste
• paprika powder
• chili powder (optional)
• 4 tortilla sheets

Instructions

1. 1.

   Wash and pat dry the chicken breast fillet. Cut into bite‑size pieces, season with salt and pepper.

2. 2.

   Wash the bell pepper and jalapeños, halve them, remove seeds, and finely dice the flesh. Score the tomatoes crosswise, rinse in hot water to peel, halve, remove seeds, and finely dice. Peel and finely dice the onion.

3. 3.

   Heat 3 tbsp oil in a pan and brown the chicken pieces on all sides. Add the onion, stirring until translucent.

4. 4.

   Add the bell pepper, tomato cubes, and jalapeños; briefly toast the tomato paste, then deglaze with 5 tbsp water. Simmer for 5 minutes, adding more water if needed, and season with salt, pepper, paprika powder, and optional chili powder.

5. 5.

   Briefly toast the tortilla sheets in the remaining oil, remove them, fill with the mixture, and roll up.