1 red, 1 green and 1 orange pepper, cored, deseeded and cut into chunks
375 g (12 oz) chicken breasts, diced
2 red onions, cut into thin wedges
1 courgette, cut into chunks
1 tablespoon Cajun spice
1 tablespoon chopped thyme leaves
8 soft flour tortilla wraps
1 avocado, peeled, stoned and roughly chopped
finely grated rind and juice of 1/2 lime
salt and pepper
1/2 lime cut into wedges
Heat the oil in a large, heavy-based frying pan and cook the peppers, chicken and onions over a high heat, stirring continually, for 10 minutes or until golden in places. Add the courgette and the Cajun spice, toss and stir-fry for a further 10 minutes or until the chicken is cooked and the vegetables are softened and lightly charred in places. Stir in the thyme leaves.
Warm the flour tortillas in a warm oven or microwave. Meanwhile, to make the guacamole, put the avocado in a bowl and mash well with a fork until smooth but still textured. Season generously with salt and pepper, add the lime rind and juice and stir well to combine.
Serve the warm tortillas filled with spoonfuls of the chicken mixture, soured cream and guacamole, and either rolled or folded, and accompanied by a simple salad, if liked.