Mix the chicken with the chilli powder and seasoning. Heat 1 tbsp oil in a large frying pan and fry the chicken for 3 minutes. Add the vegetables and fry for 5 minutes. Stir in the tomatoes and cook for a further 2 minutes. Cut into a thick chunk of chicken and check that it is cooked through, with no pink showing.
Brush the tortillas with the remaining oil and fry for 30 seconds each side in a clean frying pan.
Spoon half the chicken onto 2 tortillas then top with the remaining tortillas and scatter with chopped coriander.
Replace the mushrooms with kidney beans for extra texture and colour. Serve with a spoonful of soured cream and grated cheese.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.