How to make
Finely chop the onion and cut the chicken fillets into strips. Cut the dried tomatoes into large pieces. If you do not have marinated ones that are soft, soak them in water beforehand to soften them.
Heat olive oil over medium heat and fry the onion until it aquires a golden color, add the chicken and after it turns white, pour in the wine. Cook for 2-3 minutes and add as much salt as you like, sugar and all of the dry spices. Stir for a few more minutes until the wine has completely evaporated and it remains in fat.
After removing the pan from the heat, add the fresh parsley, corn and sun-dried tomatoes.
Bake the tortillas very briefly on both sides, just enough to warm them. Serve them warm immediately along with a plate in which you have transferred the delicious filling for them.
Add the filling and wrap the fajitas, which you can consume in company with guacamole, Mexican tomato sauce or marinated jalapenos for an even more spicy taste.
Enjoy! The fajitas with chicken, sun-dried tomatoes and corn are very tasty.
