To make the salsa, purée the chilli and tomatoes in a blender and season with salt and ground black pepper.
To make the salad, mix together all the ingredients in a bowl.
Butterfly the chicken breasts and hammer flat. Fry in a grill pan on both sides for around 4-5 minutes and season with salt and ground black pepper.
Heat the tortillas in a pan on a low temperature.
Spread the tortillas with the salsa, cut the chicken into strips and place on top. Add the salad, top with the avocado and served with the lime. Goes well with grilled corn cobs.
Serving Size 4