Cooking spray, 2 red bell peppers, 1 large onion, 900g peeled and boneless chicken breast, 30g Fajita seasoning, 2 tablespoons vegetable oil, 15cm tortilla, 1/2 cups sour cream, 1/2 cups spicy tomato sauce, and 2 fresh coriander.

working methods

1. Preheat the oven to 200 degrees Celsius. Prepare a 9x 13 inch glass baking tray and spray it evenly with cooking spray for later use.

2. Wash the red sweet pepper with clear water, put it on a clean chopping board, cut it longitudinally with a knife, dig out the pepper seeds and pedicels inside, then slice it and put it in a bowl for later use; Peel the onion, wash it, slice it and put it in a bowl for later use; Wash the chicken breast with clear water, cut it into thin strips, put it in a bowl, add a few pinch of fajita seasoning, evenly spread it on the chicken, and marinate for a few minutes; Clean coriander, drain water, then chop it on the chopping board and put it in a bowl for later use.

3. Take a pot, pour 2 teaspoons of vegetable oil, heat it over medium heat, add the seasoned tendons, stir fry for about 4 minutes, and cook the seasoned chicken until it turns yellow.

4. Sprinkle red sweet pepper slices and onion slices evenly on the baking tray, then spread the fried chicken flat on the baking tray, sprinkle the remaining Fajita seasoning (barbecue powder can be used instead of this sauce) and vegetable oil, and stir until the chicken and vegetables are evenly coated with seasoning.

5. Bake the baking tray in the preheated oven for about 30 minutes, stir it halfway until the chicken is no longer pink, and take it out.

6. Put the chicken mixture on each tortilla (tortillas, that is, tortillas, which can be bought in some supermarkets or cooked at home), add sour cream, spicy tomato sauce and sprinkle some chopped parsley, and the chicken tortillas will be ready. It is delicious when it is hot.