Chicken fajitas meets chicken jalfrezi to make these wonderful Indian Fajitas. A simple chicken jalfrezi makes the fajita filling and tortilla wraps have been swapped for chapattis. A cooling mint raita replaces sour cream. This is a really easy and delicious recipe.

This year, McCormick, parent company of leading herbs and spices brand Schwartz, is celebrating its 125th anniversary. The yearlong celebration kicks off with the launch of the 125th Anniversary Edition of the Flavour Forecast and the Flavour of Together programme, with the goal of connecting people around the world as they share 1.25 million stories about the special role food and flavour plays in our lives through.

The 'Flavour Forecast' is their prediction of what 'flavours' will be most popular in the cooking world. The top trends for 2014 are:

Chillies Obsession: Food lovers everywhere are seeking out their next big chilli thrill.
Modern Masala: Indian food is finally having its moment, breaking free of its traditional confines with modern interpretations.
Clever Compact Cooking: Proving that big flavours can come from small spaces, cooks in urban kitchens are making the most of what’s available.
Mexican World Tour: Mexican flavours are making their way around the globe, with people everywhere discovering new aspects of this bright, casual cuisine.
Charmed by Brazil: The world’s attraction to Brazilian cuisine is heating up, thanks to its seductive mix of global and native influences.

You can help those in need by sharing your flavour story through the Flavours of Together programme! For each story that is shared, McCormick will donate $1 to United Way and their partners, who feed those in need. Their goal is to donate $1.25. Think of the flavours you share with family and friends or your travels and life experiences. Get inspired and get sharing! Share your flavour story on the Schwartz website or Facebook page.

So, inspired by the 'Modern Masala' trend I've made these Indian Fajitas. They're a modern twist on two classic spicy family meals which are favourites in our house - fajitas and curry! The chicken jalfrezi filling and mint raita are lighter and fresher than full on ruby, and it's fun to build them and roll them like a fajita! This is real social get round the table and get stuck in food, which is what I really love.

Indian Fajitas are also incredibly easy to make and one for the whole family to enjoy. I halved the spices (leaving out the chilli completely) and my 3 and 5 year old boys ate this too! Use tortilla wraps if you can't find chapattis, or make your own chapattis using this easy recipe. You can also buy ready made raita or a yoghurt dip if you prefer.

Indian Fajitas

Makes: 4 servings / 8 fajitas
Time: 30 minutes start to finish
Cost: £2.06 per serving*
Calories: 614 per serving*
*for one serving = two Indian Fajitas made with chapattis served with raita

Ingredients:

For the chicken jalfrezi style filling:

400g tin chopped tomatoes
1 tablespoon tomato puree
1 teaspoon brown sugar (white is fine if you don't have brown)
2 tablespoons sunflower oil
1 onion, diced
2 teaspoons of each: ground coriander, cumin, ginger, chilli flakes, garlic granules**
450g diced chicken breast or thigh (around 1cm strips)
Red, yellow and green pepper, sliced
Salt and pepper to taste

**substitute for 4 cloves of fresh garlic if you prefer

For the raita:

300ml low fat natural yoghurt
1 teaspoon dried mint
Lime juice to taste (optional)

To serve:

8 chapattis or tortilla wraps
Lime wedges, fresh coriander, fresh chopped chillies (optional)

Method:

Start by making the raita. Mix the yoghurt and mint and add lime juice to taste. Chill in the fridge until ready to use.
Place the chopped tomatoes, tomato puree and brown sugar in a frying pan. Stir well, bring to the boil and simmer until the mixture has reduced to a very thick tomato sauce.
Heat the oil in another pan and add the chopped onion. Stir fry until soft. Add the dried spices to the onion and stir fry for 30 seconds until fragrant.
Add the chicken to the onion and spices. Stir fry until browned all over. Add the peppers to the chicken and cook for a further two minutes.
Add the tomato sauce to the chicken and peppers. Stir well so the sauce coats everything. Cook for a further few minutes and check the chicken pieces are cooked through. Season to taste.
Serve in a similar way to fajitas - fill the chapatti or tortilla with the chicken and drizzle over the raita. Add some fresh coriander, a squeeze of lime and some fresh chillies if you like.

This post is in association with Schwartz

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