Extra Hot Mexican Chicken Fajitas
Wash and cut the red pepper in half to remove the seeds, then slice into 1cm strips. Peel and slice the onion into 1cm strips then finely slice your fresh chilli. Heat your pan with the extra virgin olive oil then add the peppers, the onion and half the sliced chilli. Sauté for 3 minutes then remove from the pan to a plate.
Slice the chicken into 1cm strips, then place in the hot pan, add a pinch of salt and pepper and stir fry for 8-10 minutes or until cooked. Then return the peppers, onions and cooked chillies to the pan with the chicken, add the fajita seasoning, the remaining fresh chilli, stir then add the chilli sauce then stir for a further 20 seconds.
Prepare the tortilla as instructed on the packet, then place onto large plate and add the chicken and sriracha, then the peppers and onions, the tabasco sauce and roll.
Be careful as this recipe is very hot - only for the headstrong.