1each red and yellow pepperseeded and cut into strips
8Mexican flour tortillas
For the spice mix
guacamoletomato salsa and soured cream or yogurt
Cut the chicken breasts into thin strips cutting crossways across the grain. Place in a bowl then, add 1 tbsp of the oil and toss to coat in the oil.
Combine the spices for the spice mix and add to the bowl. Mix well until the chicken is coated in the spice mixture and set aside.
Heat the remaining oil in a large frying pan and sauté the peppers and onions for about 5 minutes until softened. Tip into a bowl and set aside.
Meanwhile warm the tortillas, you can do this one at a time in a dry frying pan or in the microwave, as directed on the packet. Keep warm
Add the chicken to the pan and cook stirring frequently until the chicken has changed colour about 3 – 4 minutes, then return the peppers and onion to the pan and cook for a few more minutes until the chicken is cooked through and piping hot.
Serve the meat mixture straight from the pan at the table, with bowls of and salsa, guacamole and soured cream or yogurt on the side.