Chicken Fajitas

INGREDIENTS:

¼ cup lemon juice
3-4 cloves garlic (crushed)
¾ tsp chili powder
1 tsp cumin (grounded), or use half tsp if you want less.
1 tsp ground black pepper
1½ teaspoons dried oregano
¼ cup coriander leaves chopped
500 g skinned chicken breast fillets, cut into thin strips
1 medium red bell pepper, long sliced
1 medium green bell pepper, long sliced
1 medium onion chopped
4-6 green onions sliced
2 tbs olive oil
2 cubes of Maggi bouillon (I used the less salt one coz we like mild salt)
¾ cup of water or as needed
1½ teaspoons corn flour

½ cup labneh (for spreading) you can use ketchup or any other desired sauce
8 loaves of tortilla (if you don't find tortilla, you can used thin chapatis)
1 small lettuce, chopped

PROCEDURE:

In a bowl, combine lemon juice, grated garlic, chili powder, cumin powder, black pepper, dried oregano and fresh coriander.

Add chicken strips, red and green bell pepper slices and onion slices. Stir well to combine. Marinate for at least 2 hours.

Warm olive oil in a large nonstick pan, add and cook chicken strips with the bell pepper and onion slices.

Stir the ingredients over medium heat for 6-8 minutes or until well cooked.

In a small bowl, mix MAGGI Chicken Bouillon cubes, water and corn flour to form a sauce.

Pour the sauce over the ingredients in the pan. Bring to boil and cook for 2 minutes or until the sauce thickens.

Spread a spoon of Labneh over warm tortilla bread, add some lettuce and some of the chicken fajitas mixture roll to enclose and serve.