Serves 4
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  1. Heat the oil in a large pan over a medium-high heat. Working in two batches to avoid crowding the pan, cook the mince for 6-8 minutes until browned and crisp with no pink parts remaining, breaking up any lumps with a wooden spoon. Season with salt and black pepper, then transfer to a bowl using a slotted spoon, leaving the fat in the pan.
  2. Add the onion to the pan and cook over a low heat for 6-8 minutes. Stir in the garlic and chilli and cook for two minutes.
  3. Return the beef mince to the pan. Add the fajita seasoning and cook for 2-3 minutes.
  4. Warm the flatbreads in a dry pan over a medium-high heat.
  5. Add some mixed leaves to each flatbread and top with the mince. Add some sliced cherry tomatoes and spring onions, then top with some fresh coriander.

Nutrition Facts

Per serving: 526kcals, 15.3g fat (46.1g saturated), 46.1g carbs (5g sugars), 45.8g protein, 4.1g fibre, 0.905g sodium

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Gambas al ajillo