• 3 bell peppers of different colors (red, orange, green), cut into thin strips
• 1 large red onion, cut into thin slices
For the fajita spice mix
• 1 level teaspoon smoked paprika
• 1 tsp Hot chili powder
• 1 level teaspoon garlic powder
• 1 level teaspoon onion powder
• 1 level teaspoon seasoning (cumin)
• 1 teaspoon dried oregano
• 1 level teaspoon salt
For serving
• 8 medium tortilla wraps
• 1 package (200g) sour cream, guacamole
• 2 cups grated cheddar cheese (Red Leicester)
For the guacamole
• 2 ripe avocados, about 500g, diced
• 1 medium red onion, finely chopped
• 1 medium tomato, deseeded and finely chopped
• Juice of 1 lime
• 1/3 cup fresh cilantro, chopped
• 1 hot pepper, chopped (optional)
• 1 level teaspoon salt (6g)
METHOD
1. Cut the chicken into strips and place them in a bowl. Add 2 tablespoons of olive oil, the juice from the lime, and the fajita spice mix. Mix well, and if you have time, let the chicken marinate for 30 minutes.
2. Place a large non-stick pan over heat and add one tablespoon of olive oil. When hot, add the chicken and let it sear well, about 6-8 minutes. Stir occasionally so it browns evenly on all sides. Remove the chicken and keep it warm.
Add the last tablespoon of olive oil to the pan and add the peppers. Sprinkle with salt and add the onion. Sauté until the vegetables soften. Stir occasionally.
3. Return the chicken to the pan and mix.
Set the chicken and peppers aside and prepare the guacamole: Place the avocado cubes in a bowl and mash them with a fork. Add all the remaining ingredients and mix.
Warm the tortilla wraps slightly.
4. Take one tortilla and spread sour cream on the base. Top with guacamole and chicken with peppers. Sprinkle with cheddar cheese and fold the tortilla. Serve with extra sour cream, guacamole, and cheddar cheese.
