Gluten-Free Slow Cooked Fajitas

For the tortillas:
180g/6.5oz gram flour/chickpea flour
375ml/12.5fl oz water
2 tbsp. flax seed

For the fajitas:
450g/16 oz boneless chicken breasts
1 x 400g/14 oz can chopped tomatoes
6 sweet peppers (or 3 bell peppers)
1 onion
4 garlic cloves, crushed
1 tsp. chilli flakes
2 tsp. ground cumin
1 tsp. paprika
1 tsp. coriander
1 tsp. pepper
Juice from 1 lemon
1 tbsp. honey

Optional extras: mashed avocado, natural yoghurt.

1. Pour half of the can of chopped tomatoes into the slow cooker.
   
2. Slice the peppers and onion, then add half of these on top.
   
3. Slice the chicken breasts into small strips and layer on top of the onion and peppers.
   
4. Sprinkle all of the spices on top of the chicken.
   
5. Add the other half of the can of tomatoes, the lemon juice, honey, the rest of the peppers and onions on top, then leave on a low/medium heat for 6-8 hours.
   
6. To make the tortillas: mix together all the ingredients until fully combined.
   
7. Heat a dash of oil in a frying pan, then pour in just enough of the mixture to cover the bottom of the pan and fry on a medium heat for 2 mins each side. Repeat until all the mixture is gone (should make approx 10-15 tortillas).
   
8. Once the chicken is cooked, assemble the tortillas and add a dash of natural yoghurt or guacamole to top.

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