Mexican fajita

Ingredients for filling
Chicken Julian 2 cups
Oil 2 tbsp
Lemon juice 2 tbsp
Garlic paste ½ tsp
Crushed white cumin 1 tsp
Green chili chopped 1 tsp
Onion 1 sliced
Capsicum 1 sliced
Cheddar cheese grated 1 cup
Ingredients for salsa sauce
Tomatoes 3 medium skin removed and blends
Onion chopped 2 tbsp
Garlic crushed ½ tsp
Salt ½ tsp
Sugar ½ tsp
Crushed red pepper 1 tsp
Oil 2 tbsp
Capsicum 2 tbsp
Ingredients for tortillas
Flour 2 cups
Salt ¾ tsp
Baking powder 1 tsp
Oil 2 tbsp
Warm water as required to knead
Method for tortillas
In a bowl add Flour 2 cups, Salt ¾ tsp, Baking powder 1 tsp, Oil 2 tbsp, Warm water as required to knead, form into a dough leave it for 15 minutes, divide into 10 portions shape into balls, roll each ball into 7 inch round, cook on a tawa, over medium heat until done.
Method for salsa sauce
In a blender put Tomatoes 3 medium skin removed and blend, Onion chopped 2 tbsp, Garlic crushed ½ tsp, Salt ½ tsp, Sugar ½ tsp, Crushed red pepper 1 tsp, blend until smooth. In sauce pan heat oil add blended mixture, cook for 10 minutes until sauce thick, and add 2 tbsp chopped capsicum.
Method for chicken
Marinate chicken Julian with lemon juice, garlic paste, cumin crushed, chopped green chilies and keep for 10 minutes, heat oil in a fry pan add marinated chicken cook for 5 minutes till tender, add sliced onion capsicum sliced, cook for another 5 minutes.
To serve
Make individual fajita by placing chicken and vegetable mixture, grated cheddar cheese in the centre of tortillas, previously spread with sour cream, top with salsa sauce, roll up tightly and serve.