Chicken Fajitas

• 500 grams Raw Chicken Breast
• 1 packages Philadelphie Simply Stir Creamy Peppercorn Cooking Sauce 200g
• 1 Olive Oil
• 1/2 Green Pepper
• 3 Chopped Tomatoes
• 3 Chopped Spring Onion, or half a White Onion
• 1 tsp Hot Chilli Powder
• 1 tsp Parsley
• 1 tsp Coriander Leaf
• 2 pinch Salt
• 1 pinch Black Pepper
• 1 packages 6 or 8 Mini Tortilla Wraps
• 1 Chilli Sauce

1. Cut the Chicken Breast into small pieces, and put into a frying pan (Chicken Pan), with a drizzle of olive oil, to cook on low-medium heat.
2. Chop the Green Pepper, Onion, and Tomatoes into small pieces, and put into another frying pan (Veg Pan) on low heat.
3. Drain all the liquid from the Chicken Pan with a colander when it's cooked.
4. Now that the Chicken is cooked, pour the Philadelphia Cooking Sauce into the Chicken Pan, and leave to simmer.
5. Be sure to stir the Chicken Pan every minute or so.
6. Add the Salt, Black Pepper, Coriander, and Parsley to the Veg Pan.
7. Stir well.
8. When the Veg Pan has been cooking for over 5 past adding seasoning, it is time to serve both pans onto the Mini Tortilla Wraps.
9. If you want an extra kick, drizzle a little of the chilli sauce onto your Tortillas.
10. Either way, ENJOY :)

olive oil, green pepper, tomatoes, spring onion, chilli powder, parsley, coriander leaf, salt, black pepper, tortilla wraps, chilli sauce

Taken from cookpad.com/us/recipes/350929-chicken-fajitas (may not work)