• 2 chicken breast, finely sliced
• 1 red pepper, finely sliced
• 1 red onion, sliced
• 2 tsp smoked paprika
• 2 tsp ground coriander
• 1/2 tsp cumin
• 1 clove of garlic, crushed
• juice of 1 lime
• 2 tbsp olive oil

Salsa:

• 6 tomatoes on the vine, chopped into chunks (stalks removed)
• 1/2 red onion, finely chopped
• juice of 1 lime
• bunch of herbs, finely chopped
• 1 clove of garlic, finely chopped
• 1 red chilli, finely chopped
• 1 tbsp of olive oil

Guacamole:

• 2 avocados, stone and skin removed
• few spring onions, finely chopped
• juice of 1 lime
• bunch of coriander leaves, finely chopped
• drizzle of olive oil
• 4 tortilla wraps
• 150ml of sour cream
• 50g cheddar cheese

1. Place all the marinade in the bowl with the chicken, peppers and onion.
2. Leave for 10 minutes.
3. In the meantime make the salsa by chopping all the ingredient finely, mix in a bowl with the lime juice and olive oil.
4. Put to one side.
5. Place the tortilla wraps in a piece of foil. Place in a preheated oven 160c/gas 4 for 10 minutes.
6. Heat the griddle pan until hot, add the chicken and vegetables.
7. Keep moving with the tongs for 10 minutes until the chicken is cooked through. If there isn't enough room in the pan, cook in batches.
8. Next make the guacamole by crushing the avocados with a fork, add spring onions, salt pepper, lime juice and olive oil. Mix well.
9. Serve on a large serving platter, marinated chicken in one bowl, warm tortillas out of the oven, bowl of salsa, guacamole, cheese and sour cream. Assemble as you wish.

Recipe by Catrin Thomas, originally featured on Prynhawn Da.