4 grams boneless and skinless chicken breast (diced)
1 red onion (thinly sliced)
½ red pepper (thinly sliced)
½ yellow pepper (thinly sliced)
2 tbsp tomato puree
1 tsp oregano
1 tsp ground cumin
1 tsp smoked paprika
1 pinch salt
2 tbsp water
8 flour tortillas
4 tbsp guacamole
1 tbsp fresh coriander (chopped)
4 tbsp salsa
4 tbsp soured cream
55 grams cheese (grated)
1 tsp mild chilli powder
Fry the chicken in a large wok with a little oil until the meat is sealed for about 3 minutes. Add the onion and peppers and turn down the heat and cook for about 10 minutes until the vegetables are beginning to soften and the chicken is thoroughly cooked through.
Mix in a small bowl or a cup the tomato puree, oregano, cumin, paprika, chilli powder, salt and water. Stir the whole mixture into the pan and simmer for 1 minute.
Warm up the tortillas in a hot oven or a microwave. Separate each tortilla and spread a tablespoon of guacamole on one side.
Stir the fresh coriander into the chicken mixture, then divide the chicken mixture into the middle of each tortilla. Apply 1 tablespoon each of salsa, soured cream, a good sprinkle of cheese, then roll them up and serve warm.