Chipotle Chicken Fajitas

In a large bowl, mix the lime juice, a slug of olive oil, chipotle chilli paste, coriander, a sprinkle of dried oregano and a pinch of salt and pepper to make the marinade.

Add the chicken, cover and leave in the fridge overnight, if possible, or for at least an hour.

In another mixing bowl, add a slug of olive oil with a good pinch of salt and pepper and then toss the onion and peppers in it.

When you are ready to cook, heat a griddle pan until very hot. Add the vegetables and cook them for a few minutes until they char slightly on one side before flipping them over. Remove from the pan and keep them warm.

Make sure the griddle pan is reasonably clean before doing the same with the chicken. Watch carefully as it is easy to overcook the chicken.

Warm the Soft Wheat Street Tacos in the warm griddle pan while you mix the chicken and vegetables, then garnish it with the lime wedges and serve with the guacamole.