Cut vegetables in julienne and chicken in 1 cm strips.
In a bowl, mix all the spices and lime juice onto the chicken and leave it in fridge for 30 mins.
Cook the vegetables in olive oil on a high heat, stirring eventually to avoid to give colour. This will take about 10 mins. Then reserve the cooked onions and peppers out of the heat.
On the same pan of the vegetables, cook the chicken until golden colour.
Add the onions and peppers onto the cooked chicken and mix well. Continue cooking on a medium heat for 4 mins.
Warm up the tortillas and put a line of the filling (chicken and veg) onto the middle of the wrap.
Top it with the garnish, then roll it.
Cut it into half and plate it up.
This will go very well with some Mexican Coleslaw, Guacamole, Pico de gallo, etc.
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