See my recipe for gluten-free flour tortillas if you prefer flour
Mix the spice mix ingredients well. We will only use half of the mix so you have extra if you want to double the main recipe or use it another time
Toss the chicken strips in the spice mix with the lime juice and 2 tbsp of the oil. Let marinade, covered in the fridge for 2 or more hours
Heat the remaining oil in a large frying pan and cook off the peppers, I like to use multi-coloured ones, and the onion until softened. Remove from the pan and keep warm
Put the chicken strips in the pan discarding any marinade juices and fry off gently until cooked through
Add the pepper & onions back into the pan to heat through
Meanwhile warm the tortillas for a few seconds in the microwave or in the oven for a couple of minutes to soften
Put some salsa and guacamole if you like in a strip down the middle of each tortilla then spoon some of the chicken mixture over the top
I make these for my young children so I fold both the top and bottom in, then fold in the sides and flip over on the plates so the seam is underneath
Then I cut them in half so the pieces are smaller for them to hold without making a mess
Serve with some mexican rice for a main meal and extra toppings such as grated cheese, sour cream (see my dairy/soy-free recipe on my profile) or chipotle dip
