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Egg wrap chicken fajitas with fresh guacamole and salsa

Recipe by Qualified Chef Dean Burchell

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Ingredients:

Chicken mix;

Coconut oil

1 large onion

2 peppers

1 chicken breast

1 fajita seasoning mix

Guacamole

Salsa;

4 tomatoes

1 red onion

1 small bunch of coriander

Olive oil

Juice of one lime

Wraps:

2 eggs

Pink rock salt

Black pepper

Method:

Chop onions and peppers and fry in oil with half the fajita mixture, once browned and soften add the chopped chicken and the remainder of the seasoning. Fry until the chicken is cooked.

Salsa: Dice all the Salsa ingredients and add to a bowl. Squeeze the juice of one lime into the mixture and double that amount with oil. Season with Salt and pepper then set a side.

Egg wrap: whisk 2 eggs and season. Pour into a frying pan and cook thinly.

Place the egg wrap onto a serving plate. Sprinkle salsa and chicken mixture onto the egg. Wrap and top with guacamole and extra salsa. Enjoy with a knife and fork!



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