Preparing the low-carb sweet chilli chicken tortilla
Cut the bell pepper, spring onion and chicken into thin strips.
Heat the oil in a pan and quick-fry the chicken with the bell pepper for approx. 6 minutes. Add the spring onion and the corn, then fry for another 2 minutes. Warm the tortillas in the oven, preheated to 180 degrees.
Spread the creme fraichê and the chilli sauce on the wrap and fill it with the chicken vegetable mix, put some salad on top and season with salt and pepper.