Sizzlin' Chicken Fajitas with Warm Tortillas & Sour Cream

Steps

1. Preheat BBQ hotplate to medium. Preheat oven to 190°C (if using to warm tortillas).
2. Slice capsicum and drain & rinse beans. Toss together with corn, first measure of Mexican spices, chilli flakes (if using) and oil. Season with salt and pepper. Grate carrot and set aside separately.
3. Pat chicken dry and slice 1cm. Toss with second measure of Mexican spices, chilli flakes (if using) and oil. Season with salt and pepper. Cook chicken on BBQ hotplate for 8-10 minutes, until cooked through. Transfer to a serving dish, covered. Alternatively, heat oil in a large fry-pan on medium-high heat. Cook chicken for 8-10 minutes, until cooked through and reserve pan.
4. Heat oil on BBQ hotplate and cook veggies and beans with a pinch of salt for 5-6 minutes, until tender. Transfer to dish with chicken and toss to combine. Alternatively, cook veggies and beans on reserved pan with a drizzle of oil and pinch of salt for 5-6 minutes, until tender.
5. Warm wraps on BBQ for about 1 minute each side. Alternatively, wrap in foil and warm in oven for about 8 minutes or place stack of tortillas on a plate. Cover with another plate and microwave for 30-60 seconds, until hot through.
6. Tortillas filled with carrot, spinach, veggies, chicken, sour cream and sweet chilli sauce.