For the salsa. Combine the onion, tomatoes, garlic and coriander in a bowl. Season with freshly ground black pepper. Cover and chill for 30 minutes.
Spray a griddle pan or frying pan with Frylight, place over a medium heat and wait until Frylight goes clear.
Add the chicken strips to the pan with the smoked paprika, cumin and chilli powder. Stir together and cook for a couple of minutes to brown. Squeeze in the lime juice and continue to cook for a further 2 minutes.
Add the red and green pepper and red onion to the pan and cook for 10 minutes until the chicken is cooked through.
Wrap the tortillas in foil and warm in the oven for a few minutes. When ready to serve spoon the chicken mix into the middle of each tortilla and add shredded lettuce, salsa and a sprinkling of grated cheese before rolling. Cut in half and serve.