Cut the Zappfresh Chicken Breasts into thin strips with a knife. In a mixing bowl, marinate it with cumin powder, paprika, juice of lemon, salt, oregano and 1 teaspoon olive oil. Let chicken rest in marinade for 30 minutes. Once the chicken is marinated with all the spices, heat a shallow fry pan with a little olive oil. Add chicken pieces on a medium heat, and cook until the pieces are cooked and juicy, keeping the pan covered and sauteing to avoid sticking or charring. Once the chicken is cooked juicy, remove the chicken pieces from the pan and keep aside. Into the same pan, add remaining olive oil. Once the oil is hot enough, add thin onion slices and bell peppers and toss until the veggies turn softer, but retains their crunch. Add a pinch of salt to the veggies, toss till the salt combines well, and remove from pan. Slightly warm the tortillas on a flat skillet.
To assemble the fajita in the tortilla, place a good 2 to 3 tablespoon of chicken to the center of the tortillas. Spoon over some sour cream and guacamole. Arrange a few lettuce leaves over it. Then place a spoonful of sauteed onions and bell peppers over it. Fold from one edge towards up, keep it secured with a finger, and then fold in the edge into the center and then roll the tortillas as tight as possible without tearing it and keep its open edge down, so that the roll is secure. You can even use a aluminum foil to keep the wrap in place. Serve Mexican Chicken Fajita Recipe