400g chicken breast fillets, cut into strips 1 onion, cut into wedges 1/2 green capsicum, seeded and chopped 1 avocado, chopped 2 teaspoons lime juice 400g can white beans (cannellini), rinsed and drained 8 flour tortillas 1 teaspoon ground cumin 1 1/2 tablespoons tomato paste

Preparation

1. Heat 1 tablespoon olive oil in a large non-stick frying pan over medium-high heat. Cook chicken in batches for 3 minutes or until just cooked through. Remove from heat.
2. Heat 2 tablespoons oil and cook onion for 2-3 minutes until softened. Add cumin and tomato paste, and cook for 1 minute. Return chicken to the pan and add white beans. Cook for a further 3-4 minutes and stir to combine.
3. Meanwhile, to make salsa, combine avocado, capsicum and lime juice in a bowl.
4. Serve chicken and bean mixture wrapped in warm tortillas with avocado and capsicum salsa on the side.

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