• 1 tablespoon olive oil
  • 1 large red onion, thinly sliced
  • 1 red pepper, cored, deseeded and thinly sliced
  • 1 yellow pepper, cored, deseeded and thinly sliced
  • 450 g (14½ oz) skinless chicken breasts, cut into thin strips
  • ⅛ teaspoon paprika
  • ⅛ teaspoon mild chilli powder
  • ⅛ teaspoon cumin
  • ¼ teaspoon oregano
  • 4 soft flour tortillas
  • ½ iceberg lettuce, finely shredded
  • 1 small red onion, finely chopped
  • 425 g (14 oz) small vine-ripened tomatoes, chopped
  • 2 garlic cloves, crushed
  • large handful of fresh coriander leaves, chopped
  • pepper

Make the salsa. Combine the onion, tomatoes, garlic and coriander in a bowl. Season with pepper, cover and chill for 30 minutes.

Heat the oil in a wok or large nonstick frying pan, add the onion and peppers and stir-fry for 3—4 minutes. Add the chicken, paprika, chilli powder, cumin and oregano and cook for a further 5 minutes or until the chicken is cooked through.

Meanwhile, wrap the tortillas in foil and warm them in the oven for 5 minutes or according to the instructions on the packet.

Spoon one-quarter of the chicken mixture into the centre of each tortilla, add a couple of tablespoons of salsa and some shredded lettuce. Roll up and serve warm.

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