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*See my recipe for gluten-free flour tortillas if you prefer flour
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Mix the spice mix ingredients well.
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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
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Toss the chicken strips in the spice mix with the lime juice and 2tbsp of the oil.
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Let marinade, covered in the fridge for 2 or more hours
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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.
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Remove from the pan and keep warm
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Put the chicken strips in the pan discarding any marinade juices and fry off gently until cooked through
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Add the pepper & onions back into the pan to heat through
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Meanwhile warm the tortillas for a few seconds in the microwave or in the oven for a couple of minutes to soften
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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
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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
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Then I cut them in half so the pieces are smaller for them to hold without making a mess
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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
