1. Cut the chicken breast into strips and roll
in paprika, black pepper, chillies, and olive oil
and marinade for one hour.

2. Heat the pan with two tablespoons of olive
oil, and add the marinaded chicken and onion.

3. After 10 minutes, add the red peppers
and cook for 35 minutes.

Making the Mexican style cous cous
1/2 cup cous cous
1/4 cup hot water
1/2 chicken stock cube
2 spring onions - chopped
1/2 tin pre-cooked, drained kidney beans
1/2 red pepper
chopped fresh parsley to taste

1. Dissolve the chicken stock cube in
boiling water.

2. Place the cous cous in a bowl and add
the stock.

3. Let the cous cous rehydrate for 20 minutes.

4. Add the other ingredients - the chopped
spring onion, kidney beans (cooled) and red
peppers - and mix together.

1. Place the warmed Mexican style cous cous
to form a small dome in the centre of the plate.

2. Fill the tortillas with two generous tablespoons
of the hot chicken filling and long
fingers of Mexicana cheese. Roll the tortillas
and wrap the end towards the middle,
creating a sealed pocket. Place the tortillas on
top of the Mexican style cous cous.

3. Cut a small lime in half to garnish the dish.

4. Squeeze the other half of the lime over the
dish and serve.