Losing our 'post-virginity' to chicken fajitas

This is our first post, but definitely not our first creation. In fact we often get in touch with our Mexican side, as we did last wednesday, and this week's experiment turned out to be especially tasty. Thanks to a recent revelation, we have now started to incorporate peppers into our fajitas.
Although we sometimes tend to the mild side, we recommend adding chilli or hot sauce to our recipes if you like your sombrero to fly a little higher (olé!).
For a while now we've started making our own tortillas, because they taste better hot off the grill, like these http://allrecipes.com/Recipe/Homemade-Flour-Tortillas/Detail.aspx
(However store-bought tortillas do the job just as nicely)

El Pollo Bailarín Recipe (Chicken and Pepper Fajitas)

Ingredients

• Cubed chicken breasts (we use one per portion)
• A drop of oil
• 1 clove garlic
• 1 medium white onion
• Salt & pepper
• Chopped peppers (we used one yellow and half a red)
• Greek yoghurt or sour cream
• Avocado, cubed or sliced
• Cheese of preferrence, such as mature cheddar

Method

• Heat the oil in a medium pan, then add finely chopped garlic
• Chop the onion and add it to the pan, leaving it for about 5 minutes
• Add the seasoned chicken and stir occasionally for about 10 minutes
• When the chicken is nearly cooked, add the chopped peppers
• Now you may want to add some other spices of your choice, as well as salt & pepper
•  Once chicken is cooked and the peppers have absorbed some juices, remove from heat.
• Serve the chicken with a dollop of yoghurt, avocado and cheese.
• Wrap in a tortilla, eat warm