Chicken Fajitas

• 2 chicken breasts, about 500g
• 4 tablespoons olive oil
• 1 lime, juiced
• 3 colorful sweet peppers (red, orange, green) cut into thin strips
• 1 large red dry onion cut into thin slices

For the fajita spice mix

• 1 level teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 level teaspoon garlic powder
• 1 level teaspoon onion powder
• 1 level teaspoon cumin
• 1 teaspoon dried oregano
• 1 level teaspoon salt

For serving

• 8 medium tortilla wraps
• 1 package (200g) sour cream guacamole
• 2 cups grated cheddar cheese (Red Leicester)

For the guacamole

• 2 ripe avocados, about 500g, diced
• 1 medium red dry onion, finely chopped
• 1 medium tomato, seeded, finely chopped
• 1 lime, juiced
• 1/3 cup fresh cilantro, chopped
• 1 chili pepper, finely chopped (optional)
• 1 level teaspoon (6g) salt

1. Cut the chicken into strips and place in a bowl. Add 2 tablespoons of olive oil, the lime juice, and the fajita spice mix. Mix well, and if you have time, let the chicken marinate for 30 minutes.
2. Place a large non-stick pan over heat and add one tablespoon of olive oil. When hot, add the chicken and let it sear well, about 6-8 minutes. Stir occasionally so it browns evenly on all sides. Remove the chicken and keep it warm. Add the last tablespoon of olive oil to the pan and add the peppers. Sprinkle with salt and add the onion. Sauté until the vegetables soften. Stir occasionally.
3. Return the chicken to the pan and mix. Set the chicken and peppers aside and prepare the guacamole: Place the avocado cubes in a bowl and mash them with a fork. Add all the remaining ingredients and mix.
4. Warm the tortilla wraps slightly. Take one tortilla and spread sour cream on the base. Top with guacamole and chicken with peppers.
5. Sprinkle with cheddar cheese and fold the tortilla. Serve with extra sour cream, guacamole, and cheddar cheese.