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Takes: 20 minutes
Serves: 4

No nutritional information available.

Ingredients

- 500g chicken breast, sliced
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground chilli
- ½ tsp smoked paprika
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 1 large red pepper, deseeded and thinly sliced
- 1 large yellow pepper, deseeded and thinly sliced
- 1 red onion, thinly sliced
- 2 tbsp freshly chopped coriander, plus extra leaves, to garnish
- 8 large tortilla wraps
- 240g soured cream

Method

1. Combine the chicken, spices and 1 tbsp of the olive oil in a large bowl. Season with salt and pepper.

2. Heat the remaining olive oil in a large frying pan over a high heat, add the pepper and onion, stirring, for 6 minutes or until soft. Add the chopped coriander. Transfer to a medium bowl and cover to keep warm.

3. Add the chicken mixture to the pan. Stir-fry, until browned and cooked through. Return the pepper mixture to the pan with 60ml of water and cook, stirring, until hot. Season to taste.

4. Meanwhile, heat the tortillas in the microwave according to the pack instructions.

5. Spread the tortillas with a little soured cream, top with the chicken mixture. Garnish with the coriander leaves, then wrap to eat. Serve with lime wedges, if liked.