|4 boneless chicken breasts, cut into strips||1 cup sour cream|
|1 large onion, chopped||1 cup strong cheddar cheese, grated|
|1 red pepper, cut into strips||1 tin crushed tomatoes|
|1 green pepper, cut into strips||1 tblsp hot pepper sauce|
|2 cloves garlic, crushed||1 tblsp coriander,chopped|
|4 tortillas (corn are best, but flour ones will do)||2 tblsp fajita spice mix|
Preheat the oven to 180 C.
Heat some cooking oil in a large frying pan. Fry the onion, peppers and garlic until softened. Add the chicken and the spice mix, and stir fry until the chicken is cooked. Add just a little water to moisten the dish.
Place a quarter of the mixture on each of the 4 tortillas - roll each tortilla up and place side by side in an oven-proof dish.
Mix together the tinned tomatoes, sour cream, coriander and hot pepper sauce, and pour over the tortillas. Sprinkle the grated cheese on top, cover with tinfoil, and cook in the oven for about 20 minutes. Remove the tinfoil and cook for a further 10 minutes or until the cheese has nicely browned.
Serve with rice and slices of avocado.