Chicken fajita wrap

Preheat the oven to 200°C (180°F for fans) or gas 6. Line 8 medium tortillas with foil. Now to prepare the filling inside the wrap, we will mix all the ingredients one by one in a big bowl, take finely chopped whole chicken breasts and add one tablespoon of smoked paprika powder, one tablespoon of coriander powder, A pinch of cumin powder, 2 crushed garlic cloves, salt as per taste, juice of one lemon, 4-5 drops of Tabasco, black pepper powder as per taste, finely chopped green and red chilies along with a finely chopped red onion add four tablespoons of olive oil. Mix everything well.

When a griddle pan is smoking hot, add the chicken along with the marinade. Using tongs, move everything about over a high heat for around five minutes, or until you have a good charred finish. Should your griddle pan be small, you might have to divide this into two portions. To make sure the chicken is cooked, cut it in half along the thickest portion; if any part is still raw, continue cooking it until it is. Place the tortillas in the oven to reheat and serve with one 230g tub of fresh salsa, a bag of mixed salad, and the cooked chicken.