Method
- Cut the chicken breasts into strips. Heat 2 tablespoons of the oil in a pan, add the chicken and stir-fry for 5 minutes, or until cooked. Using a lotted spoon, remove the chicken from the pan and keep warm.
- Drain the tomatoes. Peel and finely chop the onion and garlic. Heat the rest of the oil in the pan and fry the onion and garlic for 3 minutes. Add the tomatoes, chilli powder, marjoram and chicken stock and bring to the boil. Boil rapidly for 15 minutes, stirring now and again, or until the sauce is reduced by a third. Season to taste.
- Wrap the tortillas in foil and bake in a 180 degree celcius/gas mark 4 over for 10 minutes. Meanwhile, shread the lettuce and the spring onions. Dice the feta cheese, then peel and finely slice the red onion.
- Brush one side of each tortilla with the sauce. Scatter the lettuce and chicken on top. Working quickly, roll up the tortillas and arrange on a serving plate. Spoon over the remaining sauce. Scatter cheese and onions over the tortillas. Garnish with coriander, and the lime or lemon cut into wedges.
