Ingredients

· 12 chicken tenderloins

· 2 tablespoons olive oil

· 40 g fajita spice mix

· 2 red onions, cut into wedges

· 1 red capsicum, thickly sliced

· 1 yellow capsicum, thickly sliced

· 2 avocados

· 1½ tablespoon lime juice

· ½ cup fresh coriander sprigs

· 1 jalapeno chilli, thinly sliced

· 8 burrito tortillas, warmed

· Light sour cream

· Lime wedges, to serve

Method

Preheat the oven to 220°C. Line a baking tray with baking paper. Place chicken, half the oil and 1½ tablespoon of the spice mix in a bowl. Toss to coat. Place onion and capsicums on the prepared tray. Drizzle with remaining oil and sprinkle with the remaining spice mix. Toss to coat. Top with the chicken. Bake for 20-25 minutes or until chicken is cooked through. Meanwhile, mash the avocado with lime juice in a bowl. Season with salt and pepper. Sprinkle chicken and vegetables with coriander and the jalapeno chilli. Serve with tortillas, guacamole, sour cream and lime wedges.