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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoons vegetable oil |
1 large onion, sliced |
1 red or yellow bell pepper, thinly sliced |
1/4 teaspoon ground cumin |
1/4 teaspoon paprika |
1/4 teaspoon cayenne pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon dried oregano, crumbled |
1/4 teaspoon dried thyme, crumbled |
1/2 cup canned chicken broth |
4 boneless chicken breast halves, skinned, cut into strips |
warm flour tortillas |
1 tomato, chopped |
1 avocado, peeled, chopped |
1 cup purchased salsa |
Directions:
1. Heat oil in heavy large skillet over medium-high heat. Add onion and bell pepper and sauté until almost tender, about 10 minutes. Add cumin, paprika, cayenne, garlic powder, oregano and thyme and continue cooking 1 minute. Mix in broth and bring to boil. Add chicken and stir until cooked through, about 5 minutes. Spoon chicken mixture into tortillas. Top with tomato and avocado. Roll up. Serve, passing salsa separately.
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