Heat 1 tbsp oil in a
non-stick pan, add onion and garlic and saute till soft. Add chicken and saute for 2-3 minutes.
Add all the capsicums,
salt, black pepper powder, boiled kidney beans, gherkin, jalapeno and coriander leaves, mix well and cook till chicken is done.
Break the egg into a
small bowl, add refined flour and mix well.
Heat another non-stick
pan, heat the tortillas and lay them on the work top.
Place some of the
chicken mixture in the centre of each tortilla, apply some egg-flour mixture on all four edges and fold in over the chicken. Roll, apply the egg-flour mixture to the open edges and seal.
Heat sufficient oil in the same non-stick pan, place the rolls in it and shallow-fry, turning sides, till all the sides are evenly cooked and golden.
Drain on absorbent
paper. Transfer onto a serving platter and serve with bowls of guacamole, sour cream and tomato salsa.