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£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Mix the fennel, lime juice and sugar with the salt and allow the fennel to soak in the juices and become floppy for 30 minutes. Toss every so often, to redistribute the liquid.
When the fennel has soaked for 15 minutes or so, heat a large frying pan and add the oil. Once shimmering, fry the onion and peppers for 5-6 minutes, stirring often, until browned in places and softening.
Lower the heat to medium, then add the garlic and fajita seasoning to the pan and fry for 2 minutes more until fragrant. Stir in the tomato purée and fry for 1 minute, then add the chicken, season if liked, and cook for 3-4 minutes, or until piping hot throughout.
Warm the wraps according to pack instructions. Drain the fennel, then stir the coriander through the chicken mixture. Serve the fennel and chicken with tortillas and crumble the feta over the top.
Sliced avocado or guacamole, chilli sauce and natural yogurt or soured cream make great optional add-ons here.
Typical values per serving when made using specific products in recipe
Energy | 2,165kJ/ 518kcals |
---|---|
Fat | 24g |
Saturated Fat | 10g |
Carbohydrates | 36g |
Sugars | 20g |
Fibre | 8.6g |
Protein | 35g |
Salt | 2.6g |
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