Chicken Fajita wrap

Chicken Fajita wrapIngredients for tortillas:

Flour 2 cups (heaped)
Baking powder 1 tsp
Wheat flour 1 cup
Oil ¼ cup
Salt 1 tsp
Warm water to knead
Method:
Sieve both flours with salt and baking powder, add in oil mix knead with warm water as required to form into a medium dough leave covered for 1 hour make into 6 balls and roll each ball into a thin dinner plate size tortilla and cook on medium tava for 3 minutes and remove.
Fajita filling:
Boneless chicken 2 cups (juliennes)
Ginger garlic paste 1 tsp
Salt 1 tsp
Red pepper 1 tsp (crushed)
Cumin 1 tsp (crushed)
Lemon juice 2 tbsp
Onion 1 (sliced)
Capsicum 1 (sliced)
Tomato 1 (sliced)
Jalapeno as required (slice)
Cream cheese 4 tbsp
Cheddar cheese 4 tbsp
Salsa ½ cup

Method:

Marinate chicken with ginger garlic paste, salt, crushed red pepper, crushed cumin and lemon juice for 30 minutes. Then pan fry in 2 tbsp oil till tender.
Spread tortillas on a flat surface, spread with cream cheese then chicken also add in sliced vegetables salsa grated cheese roll it up tightly and grill till light golden and crisp for 5 minutes
Serve immediately.
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