Build Your Own: Family Sticky Chicken Fajitas, Wedges and Salad

Meanwhile, halve and peel the onion. Slice half the red onion as thinly as you can. Pop the sliced onion into a small bowl and add the cider vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Cut the remaining onion half into 1-2cm wedges. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Put the pepper and onion wedges onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. When the oven is hot, roast on the top shelf until soft and slightly charred, 14-16 mins.

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once the oil is hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Once the chicken is cooked, add the Central American style spice mix (add less if you'd prefer things milder). Stir-fry for 1 min. Remove the pan from the heat.

Drizzle the chicken with the honey (see pantry for amount). Turn the chicken in the honey to evenly coat.

When everything's nearly ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.

Add the baby leaves to a large salad bowl and drizzle with the olive oil for the dressing (see pantry for amount). Season with a pinch of salt and pepper. TIP: Don't add the leaves too early or they'll go soggy.