Holy mole "chicken" fajitas

Ingredients

• 6 flour tortillas
• 1 large onion, cut into thin strips
• 2 bell peppers, cut into thin strips
• 1/2 teaspoon cumin
• 1 handful baby spinach
• 1 8 oz package fake chicken strips
• 1 cup mole sauce, divided
• olive oil, for cooking
• salt and pepper

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Preparation

• Heat olive oil in a large frying pan. Add onion strips, pepper strips, salt & pepper and cumin. Toss to coat.
• Cook until onions are just translucent, taking care not to burn. Remove from heat immediately, toss in spinach leaves and set aside.
• In the same pan, heat up chickenless strips with a little olive oil. Cook until they start to brown, then add 1/2 cup of the mole sauce to the pan. Toss to coat, remove from heat and stir into the pepper and onion mixture.
• Set a clean frying pan over medium heat. When the pan is hot, gently toast each side of the tortillas until just browned, taking care not to burn.

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