Method
Heat the olive oil in a frying pan on a medium-high heat. Add the chicken breasts and cook until to golden brown on all sides, add in the onion and cook until translucent. Add in spices, salt and pepper, and toss to coat evenly.
Add in the peppers and cook for 10 minutes until chicken is cooked through.
In a separate frying pan toast one of your tortillas on a med-low heat with a heavy sprinkling of cheddar cheese.
Once the cheese begins to melt add the cooked chicken mixture over one half of the tortilla fold over the tortilla and flip once golden brown, about three minutes.
Repeat with the second tortilla.
Cut into four and garnish with fresh Pico de Gallo for a delicious meal.
For the Pico de Gallo, add all ingredients in a bowl and mix until well combined.