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Thinly slice 2 red onions and 2 peppers. Roughly chop 15g fresh coriander. Cut 500g chicken breast into strips.
Heat 1 tablespoon vegetable oil in a large frying pan over a medium-high heat. Add the chicken and fry until golden. Add red onions and peppers and fry for 5 minutes longer, until they start to soften and the chicken is fully cooked. Mix 15g fajita seasoning and cook for 2 minutes, until aromatic. Remove from the heat and stir in coriander and juice of half a lime.
Warm 4 tortilla wraps in the microwave for 20 seconds until soft, then fill with the chicken mix and top each with gem lettuce, tomato salsa, grated mature Cheddar, and 1 tablespoon soured cream to serve.
