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1
Over a shallow bowl, cut the chicken with a pair of scissors into thin, lengthways, 1/4 to 1/2-inch strips.
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2
Halve the long strips across to give 2 shorter strips (to echo the size of the bell pepper strips).
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3
Don't get too hung up on precision, though; you're just trying to cut the chicken into uniform shapes.
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4
Add the oregano, cumin, salt, sugar, 1 tablespoon garlic flavored oil, and the lime juice to the chicken.
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5
Stir to combine and let marinate while you get on with the onions and bell peppers.
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6
Preheat the oven to 225 degrees F if you wish to warm your tortillas.
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7
Warm the peanut or olive oil in a large frying pan or wok and fry the onion slices over medium heat, stirring occasionally, for 5 minutes.
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8
Spread the tortillas out on a cookie sheet and put it in the oven to warm.
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9
Add the bell pepper strips to the pan with the onion and cook for 10 minutes.
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10
When both the onions and peppers are tender, remove them to a bowl.
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11
Warm the remaining 2 teaspoons garlic flavored oil in the pan over medium heat and add the chicken with its marinade.
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12
Cook, stirring frequently, for 5 minutes.
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13
Check that the chicken is piping hot and cooked through, then add the onions and bell peppers.
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14
Stir together, then transfer them to a serving dish.
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15
Take the warmed tortillas out of the oven and put them on the table alongside the chicken mixture and all the other accoutrements.
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16
Wrap what you fancy in the tortillas and eat straightaway.
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17
Make Ahead Note:
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18
The onion and bell peppers can be cut 1 day in advance.
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19
Cover tightly with plastic wrap and refrigerate.
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20
The chicken can be cut 1 day in advance and tossed with the oregano, cumin and garlic flavored oil.
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21
Cover tightly with plastic wrap and refrigerate.
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22
Add the lime juice and salt just before cooking.
