1 tbsp olive oil
1 large red onion, thinly sliced
1 red pepper, deseeded and thinly sliced
1 green pepper, deseeded and thinly sliced
450g (1lb) skinless chicken fillets, cut into thin strips
pinch mild chilli powder
pinch dried oregano
4 soft tortillas
Salsa to serve
1. Preheat the oven to 180°C/160°C fan/gas 4.
2. Heat the oil in a wok or large frying pan, add the onion and peppers and stir-fry for 3-4 minutes. Add the chicken, paprika, chilli powder, cumin and oregano and cook for 5 minutes, or until the chicken is cooked through.
3. Meanwhile, wrap the tortillas in foil and warm them in the oven for 5 minutes.
4. Spoon one-quarter of the chicken mixture into the centre of each tortilla, add a couple of tablespoons of salsa. Fold over the tortilla and serve warm.