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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This recipe can easily be doubled if you're serving a large group. Ingredients:
1/2 (24-oz.) package frozen pilgrim's pride grilled chicken breast strips |
1 large onion, sliced |
1 large red bell pepper, sliced |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1 tablespoon olive oil |
4 (10-inch) burrito-size flour tortillas |
1 medium head iceberg lettuce, torn (about 6 cups) |
1 cup (4 oz.) shredded monterey jack cheese with peppers |
toppings: sour cream, salsa, guacamole, ranch dressing, lime wedges, chopped fresh cilantro |
Directions:
1. Prepare chicken strips according to stove-top package directions. Remove chicken from skillet.
2. Sauté onion, bell pepper, and next 3 ingredients in hot oil in skillet over medium-high heat 6 to 8 minutes or until vegetables are lightly browned. Stir in chicken strips and 2 Tbsp. water, and cook 2 to 3 minutes or until mixture is thoroughly heated.
3. Arrange tortillas in 4 individual serving bowls. Divide lettuce and cheese evenly in tortilla-lined bowls. Top with hot chicken mixture. Serve with desired toppings.
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