Chicken breast free of all excess veins. Cut the finished filet into strips.
Put meat in a separate plate, pour onion chopped in half rings, also add salt, pepper, lime juice. Mix everything well. Leave the meat to marinate for about 20 minutes.
Wash all the peppers and peel them of seeds and stalks. Cut into strips. Pour the vegetable oil into the pan, add the pickled meat into it and fry until tender. Then put the pepper and simmer another 7 minutes. Make a sauce, for this put sour cream on a plate, pour ground red pepper into it. Mix well until smooth.
Salad wash and dry, tear into large pieces. Heat the tortilla in a pan from all sides. In a hot tortilla, put a leaf of lettuce, spread it in the middle. Semi-hard cheese grate on a medium grater.
On a lettuce leaf, lay the roasted meat with pepper. Spread it on the salad. Sprinkle grated cheese over the meat. Lay out 2-3 tbsp. sour cream sauce. Roll the tortilla in half.