Friday, 15 December 2017

The Daily Snap - 15/12/17

How do you feel?

"It's ten days till Christmas Rach, how do you feel?"

Rach Eats Lunch: Vegetarian Chicken Fajitas

Vegetarian fajita recipe

Oh, crikey-o, I've had a busy morning. My brother's off on holiday in the morning (he'll be back by the time you read this) and had a proper flight sock emergency - the ones he bought were just a bit too small, so we nipped off to the local neighbouring big(ish) town for a wander. I'm not exactly the pushy kind, but I like getting things right, so... with a bit of measuring, and managing to persuade the shop assistant to let him try on the socks in the consultation room of Boots, we made it. Thank goodness. The thing is, after going through a flight-related DVT that has left me unable to go long distances abroad, I worry senseless. So I'm sort of badgering my family to take proper precautions if they do fly. And to bring me back a present. You know what I mean? I also did some food shopping too, stocking up on stuff for the house, and I don't quite know if I've got it right, because a packet of Dairy Milks ended up in the trolley and I couldn't find a wonky veg box. Ah well.

Today's recipe is going to be made while my brother is up in the air. Yes, really. I am making an easy vegetarian chicken fajita to enjoy while I'm tracking the flight. Weirdly enough, I've just heard a plane go over my house and it wasn't far off the time my brother departed, so I wonder if that was him? Hmmm. Anyway, flight tracking is both creepy and fun, and I know my brother wouldn't approve as I told him I'd track it, and he was like, "Eh? What for?! That's just weird!" Anyway - these vegetarian chicken fajitas can be done both in the pan or in the oven - because I'm slowly getting over my fear of frying, it's being done in the oven. Yes, I'm using a shop-bought spice mix, but who has enough time to one, own a spice rack, and two, use it all up? Not me! Let's get started!

print recipe

Vegetarian Chicken Fajitas
Vegetarian AND chicken? Well, I never!
  • 2 mini wholewheat wraps
  • 125g vegetarian chicken-style pieces
  • 1/2 packet fajita spice mix
  • 1 small handful mixed peppers, diced
  • 1/4 red onion, diced
Start off by measuring the vegetarian chicken pieces in a ovenproof dish, and allowing it to defrost, which should take an hour.Prepare the vegetables - chopping the mixed peppers into long strips and dicing the red onion. Add them to the oven dish too. Preheat the oven to 180℃.Once the vegetarian pieces are defrosted, then we can add the oil (just a tablespoon) and toss the chicken pieces in it so that it's fully coated. Pour over the spice mix too and stir it until it's completely combined, then pop the veggies in and bung the whole lot in the oven.Cook the "chicken" for about 45 minutes, turning halfway through so that all the chicken is fully golden and piping hot.In the final two minutes of cooking, warm up the wholewheat wraps on a tray. Remove them from the oven, along with the chicken and add a small amount (about two tablespoons) of chicken to the wrap - roll it up and pop on a plate, along with a small portion of chips. Devour immediately, preferably while flight tracking and wondering how it's only taken an hour to fly over Ireland...
Prep time: Cook time: Total time: Yield: Makes 2 mini fajitas

Ooof, this was tasty - chicken fajitas are a fail safe tea in our house, whether vegetarian or not, and I thoroughly encourage you go out and make these ASAP. They are delicious! Give them a try and let me know what you think...