Crispy chicken fajita

Halve the peppers, remove the seeds and cut the flesh into thin strips.

Cut the coriander finely (keep some leaves behind as a garnish) and mix with the yoghurt mayonnaise and hot sauce.

Spoon the chicken with the chicken herbs. Heat the oil in a large frying pan and fry the chicken over medium heat in 2 min. Golden brown.

Add the bell pepper and cook for another 2 minutes. Add the beans and cook over low heat for 3 minutes. Change regularly. Season with pepper.

In the meantime, brush the tortillas on both sides with the oil.

Heat a second frying pan without oil or butter and fry the tortillas one by one in 2 min. Crunchy. Turn halfway.

Spread the chicken-bean mixture over the tortilla wraps. Serve with the spicy mayonnaise and sprinkle with the retained coriander.