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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
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This recipe is very quick, easy and healthy! Substitutions can be made for the chicken to appease any taste: beef, pork, shrimp, or portabello mushrooms. The spices are also available in a seasoning packet or marinade at most grocery stores. Ingredients:
3 teaspoons cooking oil (any type) |
1 (10 ounce) bag frozen peppers and onions |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon chili powder |
1/4 teaspoon ground black pepper |
1 lb boneless skinless chicken breast, cut into 1-inch strips |
1 tablespoon lime juice |
4 (8 inch) flour tortillas |
4 tablespoons cheddar cheese, shredded |
4 tablespoons sour cream |
4 tablespoons salsa |
Directions:
1. HEAT 2 teaspoons of cooking oil in a large nonstick skillet over medium-high heat. Add onion & peppers mix and spices to the skillet; saute 10 minutes or until vegetables are tender. Remove mixture from skillet.
2. HEAT 1 teaspoon oil over medium-high heat in same skillet. Add chicken; cook, stirring constantly for 5 minutes or until chicken is done. Return vegetable mixture to skillet. Stir in lime juice; cook until chicken mixture is thoroughly heated. Heat tortillas according to package directions.
3. PLACE 1 cup chicken mixture down center of each tortilla; sprinkle each portion with 1 tablespoon each of cheese, sour cream, and salsa. Roll up and enjoy.
4. *SPECIAL NOTE: Frozen mix can be substituted with 2 cups sliced green bell peppers and 2 cups sliced onion.
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