1. Slice thinly the chicken filet. Place in a bowl and then add coriander, paprika, cumin, salt and pepper, to marinate.

2. Add olive oil in a hot pan and sauté the marinated chicken. As soon as it gets a nice golden colour, add sweet chili sauce. 

3. Cut peppers and onion into thin slices, chop garlic and add everything in the pan where the chicken is.

4. When the mixture is cooked, strain well, chop and add cream cheese. Stir.

 

5. Add avocado, chopped fresh coriander, chopped tomato, with out the seeds, olive oil, lemon zest and lemon juice, salt and pepper in a bowl. Stir well using a whisk.

 

1. Preheat oven to 180C

2. Cut iceberg into thin slices

3. Warm tortillas in a pan, for 20-30 seconds.

4. Fill tortillas with avocado mix, chicken mix, cheese and iceberg lettuce. Wrap.

5. Bake for 3-4 minutes