Slice the chicken across the grain into 2cm / 3/4 inch wide strips. Place in a bowl with the
lime zest and juice, sugar, oregano, cinnamon and cayenne pepper. Mix well and leave to marinate
while making the tortillas.
Sift the flour, salt and baking powder into a bowl. Rub in the white fat, then sprinkle over 4
tablespoons of warm water and mix to a stiff dough. Knead on a lightly floured surface for 10
minutes until smooth and elastic. Divide the dough into 12 equal pieces and roll out each to a 15
cm/6 inch circle. Cover with cling film to prevent them drying out before you cook them. Heat a
non-stick wok and cook each tortilla for about 1 minute on each side, or until golden and slightly
blistered. Remove the tortillas and keep them warm and pliable in a clean tea towel.
Heat 2 tablespoons of the oil in the wok and stir-fry the onions for 5 minutes until lightly
coloured. Remove with a slotted spoon and reserve. Add the remaining oil to the wok and heat. Drain
the chicken from the marinade and add it to the wok. Stir-fry for 5 minutes, then return the
onions, add the pepper slices and cook for a further 3-4 minutes, or until the chicken is cooked
through and the vegetables are tender. Season to taste with salt and pepper and serve immediately
with the tortillas, soured cream and guacamole.