Chicken fajitas with tomato and avocado salsa

INGREDIENTS
1 tbsp olive oil
2 onions, sliced into strips
2 red peppers, deseeded and cut into strips
2 green peppers, deseeded and cut into strips
2 red chillies, deseeded and finely chopped
2 garlic cloves, sliced
4 skinless chicken breast fillets, cut into strips
1 small glass of dry white wine
handful of coriander leaves, finely chopped
12 corn tortillas

METHOD
First, make the salsa. Halve, stone, peel, and chop the avocado. Put in a bowl with the tomatoes, spring onions, and parsley. Drizzle over the olive oil and vinegar. Season with salt and pepper.
To make the chicken fajitas, heat the oil in a large frying pan over a low heat. Add the onions and red and green peppers, and sauté for 5 minutes until starting to soften. Stir through the chilli and garlic, and cook for a few seconds.
Increase the heat to medium-high, and add the chicken. Keep the mixture moving around the pan, so that it doesn’t burn and the chicken is evenly cooked. Stir-fry for 3–5 minutes until the chicken is no longer pink. Pour in the wine, and cook fiercely for 5 minutes. Stir through the coriander.
To serve, spoon the mixture on to the tortillas. Top with the salsa, and roll into wraps. Serve any extra salsa on the side.