Fajita spice Mix1/4 teaspoons chilli flakes1/4 teaspoon salt1 teaspoon paprika1 teaspoon sugar1⁄2 teaspoon onion powder1⁄4 teaspoon garlic powder1⁄4 teaspoon cayenne pepper1⁄4 teaspoon cumin

1. Measure fajita mix spices into a small bowl.

Equipment

Red and white chopping boardSharp knife2 small bowls2 medium bowlFrying panStirring spoonMeasuring spoons

3. Cut chicken breast into thin slices on a red board.

2. Mix sugar, soy sauce, sweet chilli sauce & spices in a large bowl

Ingredients

Marinade:

1 tbsp dark muscovado sugar

1 tbsp soy sauce

2 tbsp sweet chilli sauce

1 Chicken breast cut into strips

1tbsp vegetable oil

½ large red onion

80g baby corn cobs

50g mangetout

2 plain flour tortilla wraps

Plain yoghurt & mint leaves fresh coriander to scatter

Sweet sticky chicken fajitas

4. Coat chicken evenly with marinade. Cover and chill for 20 minutes.

7. Slice the corn & halve the mange tout.

9. Add chicken & stir-fry. Slice to check there are no pink spots in the chicken.

10. Put tortillas in a low oven - 5mins. Share mixture between two warm tortillas. Wrap & serve.

Serve with chopped coriander and mint/yoghurt dip

5. Wash vegetables 6. Peel and chop the onion on a white board

8. Heat the oil and fry the vegetables