Chicken Fajitas

Tomato Salsa

4	Tomatoes, peeled and diced (Main)
2 Tbsp	Chipotle sauce, or 1 red chilli, seeded and chopped
2	Shallots, diced
2 cloves	Crushed garlic
1 Tbsp	Coriander, chopped
1 Tbsp	White wine vinegar
1 Tbsp	Lemon juice
1 Tbsp	Sugar
1 to taste	Salt

Guacamole

1	Avocado, small (Main)
2 tsp	Red chillies, chopped
1 to taste	Salt & freshly ground pepper
1 Tbsp	Lime juice, up to 3 tbsp, or lemon juice

Chicken & extra's

2 Tbsp	Butter
2	Chicken breasts, (300g) skinned & boned (Main)
1 tsp	Ground cumin, Mexican seasoning mix
1	Lettuce, shredded
1	Low-fat sour cream
½ cup	Cheddar cheese, finely grated
4	Flour tortillas

Directions

1. Drain excess liquid from the tomatoes.
2. Add to all the other ingredients. Refrigerate for at least two hours.
3. Guacamole: Stone, peel and mash avocado. Mix with chilli, salt, pepper and lemon juice.
4. Chicken: Brush the chicken with the melted butter and sprinkle with the cumin.
5. Grill for about five minutes each side or until cooked. Cool slightly then chop.
6. Warm the tortillas through in microwave for about 30 seconds.
7. Place the lettuce, sour cream, cheese, salsa and guacamole in separate bowls.
8. Take a flour tortilla and fill it with chicken and all the "fixin's". Roll up and enjoy.
9. Serves 2 for dinner or 4 as a light meal.