Mixed all the vegetables for the pico de gallo together and season well with lime juice and salt, set aside until ready to use.
Slice and marinate the sliced chicken with salt, pepper and Cajun mix.
Heat oil in a skillet over high heat. Sauté the chicken until half cooked push it to one side of the pan and let it continue cooking.
Add a little oil and sauté the onion and capsicum until lightly. Cooked the vegetables and the chicken together, making sure the chicken is fully cooked.
In a clean non stick pan place a tortilla, spread a thin layer of grated cheese, then the chicken, onion and capsicum. Top with more cheese and fold in half.
When golden on the first side, carefully flip and cook the other side until golden brown.
Cut into triangles and serve with pico de gallo.
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