Serves: 4-8

You will need:
Chicken fajitas filling
2 tbs corn, olive or rapeseed (canola) oil
½ tsp cayenne pepper
2 tsp lemon juice
6 tbs Greek yoghurt
375g (12oz) skinless chicken breast, cut into strips
1 onion, chopped
1 garlic clove, crushed
2 carrots, finely sliced
1 green pepper, chopped (optional)
4-8 flour tortillas

Method:
1. To make the filling, in a large bowl mix 1 tbs of the oil with the cayenne, lemon juice and yogurt. Add the chicken and stir to coat in the mixture. Leave to marinate in a cool place for 30 minutes, if possible.

2. Heat the remaining oil in a large frying pan. Add the onion, garlic and carrots, and cook gently for 5 minutes, stirring from time to time. Add the marinated chicken and green pepper (if using), and fry gently, for 15 minutes, until the chicken is cooked through.

3. Allow the filling to cool before making the wraps. Divide the filling between the flour tortillas, placing it to one side of the centre. Wrap the unfilled half around the filling.

4. For a lunchbox, wrap in non-stick baking paper. Serve with a salad or cherry tomatoes.

This recipe was taken from "The Lunchbox Book", by Penny Stanway and Sara Lewis, which published by Hamlyn and can be purchased from www.amazon.co.uk at £4.99.
Photography by: Octopus Publishing Group Limited