Heat 1 tablespoon of the oil in a non stick skillet (frying pan), add the onion and pepper, and
sauté gently for 5-8 minutes, or until soft and beginning to brown. Remove and drain on paper
towels, then mix with the chicken. Season with salt and pepper.
Divide the cheese among 4 tortillas and top with the chicken mixture. Add a sliced tomato and
scatter over the parsley leaves, then fold each in half and in half again.
Heat 1/2 tablespoon of oil in a skillet (frying pan) and add one of the filled tortillas.
Pan-fry for 2 minutes on each side until golden, then remove and keep warm. Repeat with the rest of
the oil and tortillas. Serve with salsa or chopped fruit.