Honey-BBQ fajitas with chipotle mayo

Sticky BBQ goodness, tender veggies, and a creamy kick that ties it all together.

Prep: 5-10 minutes | Cook: 3 hours high, 6-7 hours low | Serves 4 | Freeze (chicken only)

Ingredients:

• 120g (41/4oz) low-fat-Cheddar
• 100g (31/2oz) iceberg lettuce, sliced
• 4 tortilla wraps

For the honey-BBQ chicken

• 1 red (bell) pepper, sliced
• 1 yellow (bell) pepper, sliced
• 1 green (bell) pepper, sliced
• 1 onion, finely diced
• 450g (1lb) chicken breast, sliced
• 21/2 tbsp fajita seasoning
• 60g (2oz) BBQ sauce
• 1 tbsp honey
• 1 chicken stock cube

For the chipotle mayo

• 4 tbsp low-fat mayonnaise
• 1 heaped tsp chipotle paste
• good squeeze of lime juice
• pinch of salt

Method:

1. Add all ingredients for the honey-BBQ chicken to the slow cooker and mix to combine. Cook on high for 3 hours or on low for 6-7 hours. Sprinkle over the cheese, then cover with the lid and cook for 5 minutes to melt.
2. Meanwhile, to make the chipotle mayo, simply mix all the ingredients in a bowl with 2 tablespoons cold water to loosen.
3. To serve, divide the chicken mixture and lettuce between the tortilla wraps, and serve with a dollop of chipotle mayo.