Instructions: In a cup, combine 2 tablespoons of the lime juice with the garlic, oil and red-pepper flakes.

Place the chicken in a large bowl. Add the garlic mixture, combine well and refrigerate, covered, for at least 2 hours.

About 10 minutes before serving, wrap the tortillas in aluminum foil and place in a 350F degree oven to warm while the chicken is cooking.

In a small bowl, combine the avocado and chili peppers with the remaining 1/2 tablespoon lime juice.

Heat a large no-stick frying pan or grill on medium high until very hot.

Add the chicken strips a few at a time and cook until browned and cooked through, about 5 to 7 minutes.

To serve, divide the chicken among the tortillas. Top with a spoonful each of the avocado mixture, salsa and yogurt. Sprinkle with some of the coriander. Roll up to enclose the filling. Serve topped with the remaining salsa, yogurt and coriander.

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