Chicken Fajita Recipe - Kids Recipes

In a large resealable bag, mix together the lime juice, garlic, hot sauce, oil and chilli powder

Season with salt and pepper. Reserve 1 tbsp of this marinade for the sour cream

Add the diced pepper, onion and slices of chicken to the marinade

Place the bag in a large bowl (in case the marinade leaks) and leave to marinate in the fridge for 1 1/2 hours

Mix the reserved marinade with the sour cream in a bowl. Cover and place in the fridge until ready to use

If using wooden skewers, soak in water for 30 minutes before using

Remove the meat and vegetables from the fridge and allow to come up to room temperature

Meanwhile, add the rice to a small pot, cover in cold water. Rinse by moving the rice around with your hands. Pour off the white milky water and repeat twice more

Drain the excess water, leave to stand for 20 minutes. Add the 300ml of water and place the pot over a high heat. Bring to the boil, cover with a lid and turn down to the lowest heat possible

Cook for 12 minutes, or until the rice is just cooked. Remove from the heat and allow to stand, covered, for 2 minutes before serving

Pierce the chicken and vegetables onto the skewers. Each skewer should hold 4 pieces each of the pepper and onion, and 3 pieces of the chicken - alternate as you thread them onto skewers

Cook the skewers under the grill or on a barbecue until the meat is nicely charred, approximately 3-4 minutes on each side

Lay the tortillas onto plates. Remove the meat and vegetables from the skewers and use to fill the wraps along with some rice

Garnish the fajitas with the flavoured sour cream and serve immediately