With students heading back to university, we have teamed up with Cygnet Kitchen to offer you a simple and delicious recipe to pass on to your loved ones so they are armed with a delicious dinner to share with friends. 

Paired with our kitchen essentials, we want to take the worry and stress out of trying to prepare a nutritious meal. 
Don't forget - for ease, you can always use shop bought tortillas warmed up in the pan! 




For the filling:

- 400g chicken breast, cut into strips

- 1 large red pepper, deseeded and finely sliced

- 1 large yellow pepper, deseeded and finely sliced

- ½ medium red onion, finely sliced

- 1 tablespoon sunflower oil

For the marinade:

- 1 teaspoon caster sugar

- 1 teaspoon smoked sweet paprika

- 1 teaspoon mild chilli powder

- 1 teaspoon sea salt

- ½ teaspoon ground cumin

- Juice of ½ lime

- 1 tablespoon sunflower oil

For the tortillas:

- 225g plain flour, plus extra for dusting

- ½ teaspoon baking powder

- ½ teaspoon sea salt

- 40ml sunflower oil

- 125ml lukewarm water

For the salsa:

- 2 large ripe tomatoes, deseeded and finely chopped

- ½ red onion, finely chopped

- 1 green chilli, deseeded and finely chopped

- ½ teaspoon sea salt

- Juice of ½ lime



For the chipotle sour cream:

4 tablespoons sour cream

1 teaspoon chipotle paste

Squeeze of lime, to taste 


Lime wedges

Chopped fresh coriander


1 - Place all the marinade ingredients into a medium bowl and stir to combine. Add the chicken strips and mix to ensure it is evenly coated in the marinade. Cover and refrigerate for an hour.

2 - Next make the tortillas. Put the flour, salt and baking powder in the bowl of an electric mixer fitted with a dough hook. Mix together briefly before adding the sunflower oil and water. Mix for three minutes until the dough comes together in a ball. Divide the dough into eight pieces and roll into balls. Place onto a floured tray, cover with cling film and set aside for 15 minutes to rest.

3 - Meanwhile make the salsa by mixing all the ingredients together in a small bowl. Place in the fridge while you prepare the fajitas.

4 - Make the chipotle sour cream by combining the ingredients together in a small bowl. Place in the fridge until ready to serve. 

5 - Cook the tortillas by placing a heavy based large frying pan over a high heat. Roll out the pieces of dough until they are discs approximately 15cm in size. Cook one at a time in the hot pan for half a minute to one minute on each side until brown patches start to appear. Stack on a warm plate and cover with foil until ready to serve.

6 - Heat a tablespoon of sunflower oil in a large pan over a high heat. Add the chicken, peppers and red onion and stir fry for 6 minutes or until the chicken is cooked through.

7 - Serve immediately with the warm tortillas, salsa, chipotle sour cream, lime wedges and chopped coriander.