Chicken Fajitas with Corn & Kidney Beans

Cut the chicken into strips.

Heat a drizzle of olive oil in a pan over medium heat. Add the chicken. Season with pepper and cook for 2 to 3 minutes on each side.

Add the corn, kidney beans and curry powder. Mix, then add the crème fraîche. Continue cooking for 2 to 3 minutes, stirring.

Warm the tortillas, then fill them with the chicken and vegetable mixture. Sprinkle with grated cheddar and a small spoonful of crème fraîche if you have any left. Add a few parsley leaves if you have some. It's ready!