Day Three is the Mexican Lunch Box, chicken fajitas with gluten free tortilla chips and a selection of dairy free dips.
To make this Mexican treat you need:
- A handful of gluten free tortilla chips ( Click here for recipe)
- 1 chicken breast
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- 1/2 teaspoon sugar
- 1 teaspoon lime juice
- 1/2 onion
- Selection of dairy free dips, I used guacamole, salsa and natural soya yoghurt (click here for recipe)
Heat a little olive oil in a shallow pan. Dice the chicken and add to the oil with the oregano, cayenne pepper,sugar, cinnamon and lime juice. Cook for ten minutes on a medium heat. Add the diced onion and peppers and cook on high for another five minutes.
Allow to cool and then pack with the tortilla chips and dips for a perfect Mexican dairy and gluten free lunch treat.