Serves 2 hungry people
(3 of your 10 a day, including guacamole)
1 tbsp. olive oil
2 chicken breasts
2 peppers (colours of your choice)
1 red onion
2 tsp. sweet smoked paprika
1 tsp. ground cumin
6 flour tortillas
Slice the chicken, peppers and onion into thin strips and place in a bowl large enough to be able to mix the ingredients easily.
Add the olive oil, the juice of 1 lime and the spices and mix together until evenly coated. Set aside for at least 30 minutes to marinate, or preferably prepare the night before and refrigerate until needed.
In the meantime prepare your tortillas as per the packet instructions. I prefer to warm them in the oven so that they are heated through whilst I cook the chicken.
When you are ready, heat a large non-stick frying pan and add the marinated chicken and vegetables. Cook on a medium to high heat for 10-12 minutes, stirring frequently. The onion and peppers should be soft and the chicken cooked through.
Once cooked serve with the warmed tortillas, greek yogurt, chopped lettuce, guacamole and remaining lime cut into wedges.
If you have more hungry mouths to feed use 8 tortillas and serve with sweet potato wedges, which will add a further portion of veg to the dish.