Chicken Fajitas with Vegetables
- For the tortillas
- 250 grams
- 1 pinch
- 3 tablespoons
- 100 milliliters
For the tortillas, mix the flour with the salt, oil and water and knead to form a smooth dough. Cover and let rest for 15 minutes. Knead the dough again on a floured surface, then divide into 8 pieces and roll out with a rolling pin into thin circles, about 25 cm (approximately 10 inches) in diameter. Fry on each side in a non-stick frying pan for about 1 minute; do not let the tortillas become too brown. When the dough inflates, press back down with a spatula back down. Make all of the tortillas, then keep warm.
For the filling, rinse the bell peppers, halve, remove the seeds and cut into slices or pieces. Rinse the zucchini, dry it, cut in half lengthwise and then cut into 5 mm (approximately 1/4 inch) thin slices. Peel the onion, halve and cut into columns or strips, as desired. Cut the meat into small pieces and fry on all sides in 1 tablespoon hot oil. Season salt and pepper, then set aside and keep warm.
Fry the onion strips, zucchini and bell pepper pieces in the remaining oil, then season with salt & pepper and mix with the meat and the parsley. Season the filling with cayenne pepper and Tabasco until desired spice level. Spread the filling in a strip in the middle of a warm tortilla. Fold the tortilla over the filling and garnish decoratively with a dollop of garlic mayonnaise and some pepper rings. Serve immediately.