Combine all the Spices and Herbs for the Chicken in a small bowl – sprinkle over the Chicken strips and rub in well
Heat the Oil in a large skillet or wok and stir-fry the Chicken until done – remove from skillet or wok and keep aside
VEGETABLES:
If needed add a little more Oil to the skillet/wok – Add the Frozen Mexican Vegetables, together with the Cumin, Paprika, Garlic and Chili to the skillet/wok – stir-fry until the Vegetables are tender but still a little crunchy ( about 8 minutes )
Combine the cooked Chicken with the Vegetables and season to taste ( if necessary ) – fill the Tortillas and roll up
TO SERVE:
Toss together the Tomatoes, Red Onion and Coriander in a small bowl
Serve the Tomato Salsa and the Avocado slices on the side
Notes
Frozen Mexican Mixed Vegetables : mine contained : corn, green beans, red cabbage, green- and red peppers and sliced onions
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.