A quick and easy chicken fajita recipe made with a creamy avocado sauce.
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Rub the above spice mix to the chicken and allow marinating in the fridge in a zip lock bag overnight or 2-3 hrs.
In the meanwhile chop onion and capsicum, and toss them with salt, mustard, cider vinegar and mix the cut jalapenos.
In a separate bowl mix sour cream, avocado, salt and pepper and keep aside.
Now, cut it into small strips and keep aside.
Heat the olive oil in a frying pan and stir fry the chicken strips on medium heat along with all the remaining marinade until cooked.
Now take the tortillas and heat on a large pan.
Arrange tortilla, start with a line of lettuce along the centre, follow up with the vegetables, then the stir fried chicken and finally the sour cream/avocado dressing.
Wrap up into a roll and enjoy.