Firstly, in a bowl mix the smoked paprika, ground coriander, ground cumin, minced garlic and chili sauce (if using) then add the thinly sliced chicken.
Mix well the chicken strips in the spice mixture until they are well covered with the spices. Set aside.
Finely slice the peppers and onion.
Over high heat a large skillet with 10 sprays of calorie-controlled cooking spray oil (such as Pam or Frylight).
Add the chicken strips and cook for 1 – 2 minutes until they start to color. Add the onions and peppers and keep stirring over high heat for 5 – 7 minutes until all the ingredients are brown.
If you want the fajita to have a bit of a charred look but you don’t want it to burn. You can add a couple of tbsp of water If it starts sticking to the bottom of the pan.
Make sure to check the chicken is done inside, if it is still raw, continue cooking until it is completely done.
Before serving, it is best to heat the tortilla in the oven for 2-3 minutes
And finally, add salsa and a dollop of fat-free Greek yogurt to the tortilla wrap before rolling up.
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