700g/1½lb skinless chicken breasts, cut into strips
2 tbsp fajita seasoning
1 tbsp olive oil
1 red and 1 green (bell) pepper, seeded and sliced
2 red onions, thinly sliced
1 bunch of spring onions (scallions), halved
8 flour tortillas
150g/5oz tomato salsa
8 tbsp soured cream
1 Put the chicken in a large shallow dish and toss with the fajita seasoning.
2 Heat the oil in a large frying pan, add the chicken and cook for 5 minutes, turning, until golden brown and tender.
3 Add the red and green peppers and red onions and cook for about 8–10 minutes until tender.
4 Meanwhile, warm the tortillas in a microwave on full power for 45 seconds, or wrap in foil and warm in a preheated oven at 180°C/350°F/Gas 4.
5 Divide the chicken and vegetables among the tortillas and place two on each serving plate. Add the tomato salsa, guacamole and soured cream and roll up or fold over.
6 Serve the tortillas immediately.