For this recipe, we're going to be looking at one of my favourite Mexican-inspired foods, the fajita. Whilst I've eaten my fair share from food vans, markets and restaurants; it was the humble, unassuming boxed fajita kit which inspired this write up.

I started out just trying to re-create that delicious smokey seasoning but soon found myself down the rabbit hole. What I emerged with was simple yet exciting, swapping the usual accompaniments for a crunchy slaw and tangy, crumbly cheese.

Step 1 - Seasoning

• Take your whole or chilli flakes and cumin and fire up a dry pan and toast until just charred and smoky.
  Top tip: Crack a window or extractor fan here as things can get a little spicy in the air.

• Remove from the pan and let them cool a few minutes. If you have a spice grinder, throw them in there and give them a whizz. If you're like me and forgot you have a spice attachment, get your pestle and mortar out and enjoy a little workout.

• Once ground, add the smoked paprika, cinnamon, 1-2 teaspoons of salt, a generous crack of ground pepper and optionally the ground coffee and give it a mix. Although this is off-piste from our beloved box, I think the coffee adds a real earthy toasted flavour which replicates the hot-plate char.

• Taste and adjust as needed, aim for reasonably bold things here as the intensity will relax as you cook it out.

 Step 2 - The crunch

• Combine the sliced cabbage, coriander, lime juice and honey in a bowl and give it a good mix.

• Season to taste with salt and pepper.

Step 3 - The filling

Feel free to swap this for any meat of your choice as the method is much the same. For beef be sure to cook to below your preferred doneness as it'll go back in the pan at the end before serving.

• Grab your chicken breasts and slice them horizontally to butterfly them on a large chopping surface.

• If you have a meat tenderiser, use that as intended, otherwise, a combination of cling film or other durable material and a rolling pin will do just as well at giving our meat a good beating.

• Season with some of the seasoning mix and place in a preheated skillet or pan with a splash of oil. Don't move the meat too soon, let it develop a sear before turning. Cook for about 12-15mins, or until a thermometer reads 70°C.

• Remove and allow to rest on a chopping board. Keep your pan and don't rinse it out.

Step 4 - Sizzle

• Slice the chicken breast into chunky strips.

• In the same pan as you cooked the chicken, fire it back up to a medium to high heat. Once you see the fond start to sizzle, deglaze with a tablespoon of the liquid of your choice. Water is fine but you could equally use a little wine or slightly less balsamic vinegar here. Keep it small as we don't want to make a sauce.

• Throw in the onions and peppers and the remaining seasoning and fry until the onions are just softening and becoming fragrant.

• Add the chicken and fry for a further minute or two more to get everyone acquainted.

Step 5 - That’s a wrap

• Lay out a warm tortilla wrap, add a generous but not too ambitious portion of the filling. Follow up with your salad, a good portion of feta cheese and a dollop of your yoghurt or cream.

• My wrapping leaves quite a bit to be desired, but the key to keeping things contained is not to overfill to bring the sides in first and then roll. Here's a handy picture guide so you can be better at it than me.

 Ingredients

• 2-3 Tbsp chilli flakes or a few whole chillis

• 1 Tbsp whole cumin

• 2 Tbsp smoked paprika

• 1/2 Tbsp ground cinnamon

• Salt

• Black Pepper

• 1/2 Tbsp finely ground coffee (optional, but recommended)

• 1/2 Red Cabbage, finely sliced

• A handful of coriander, chopped

• 1 lime, juiced.

• 3 Tbsp honey

• 500g Chicken breasts

• 1 Onion, sliced but chunky

• 2 Peppers, sliced

• Natural Yoghurt, Soured Cream or Creme Frâiche for serving

• Feta cheese, drained and crumbled for serving