Make the filling: Slice the chicken into thin strips. Add a splash of oil to a large hot frying pan and stir-fry the chicken until cooked through. Pour in the ready-made sauce and simmer for a few minutes until the chicken is coated in a creamy tomato sauce and piping hot. While that’s bubbling away, mix the herby fajita seasoning into the crème fraîche to make a cool herby topping.
Warm the tortillas: OVEN: Preheat the oven to 140°C (120°C fan) for 10 minutes. Remove the tortillas from the pack, separate them and wrap in foil. Place on the middle shelf and warm for 10 minutes at 140°C (120°C fan). Keep wrapped and warm until serving. MICROWAVE: Pierce the film on the front and microwave the whole pack for 35–40 seconds on full power (650–800W). Carefully open (it will be hot!), separate the tortillas and keep them covered until serving.
Fill and fold: For a proper Mexican-style spread, put everything on the table and let everyone help themselves. Take a warm tortilla, spoon on some of the chicken filling, then top with the herby crème fraîche, crunchy lettuce and chopped tomatoes. Skip the cutlery—roll up and enjoy!
