Heat oil in a skillet over medium heat and add the diced onions, sliced peppers and mushrooms. Give it a good pinch of salt, which helps them cook fast.

Saute the veggies until the mushroom is golden brown and onions are translucent.

Add the chicken, and saute it until it is cooked and restores its color.

Add chilli powder, dried oregano, cumin powder and cook it a couple of minutes.

Turn off the heat and combine the mixture in the bowl. You can deglaze the skillet using some cold water to retain the flavour. Add cheese to the mixture and set aside.

Warm the tortillas in a skillet for 2 minutes, 1 minute on each side.

Fill the tortillas with the veggie mixture and fold the tortillas. Use egg whites to seal the edges.

Meanwhile, preheat the oven to 400°F. Before popping the tortillas in the oven, give them a very shallow fry for 2 minutes to make the top and bottom layer crispy.

Pop them into the oven for 15 minutes and once done serve them with sour cream, guacomole and salsa (optional).