Prep: 20 min. Cook: 5 min.
Makes: 6 servings
4 Tbsp. oil
2 Tbsp. lemon juice
1 1/2 tsp seasoned salt
1 1/2 tsp dried oregano
1 1/2 ground cumin
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp crushed red pepper flakes, optional
1 1/2 pounds boneless skinless chicken breast, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green or yellow pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas ( 8 inches), warmed
Shredded cheddar cheese, taco cheese, taco sauce, salsa, guacamole and sour cream
1. In a large plastic bag, combine 2 Tbsp. oil, lemon juice and seasonings; add the chicken. seal and turn to coat; refrigerate for 1 hour.
2. In a large skillet, sauté peppers and onions in the remaining oil until crisp and tender. Remove and keep warm.
3. Discard marinade. In the same skillet, cook chicken over medium-heat for 5-6 minutes or until done. Return peppers mixture to pan; heat through.
4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, ENJOY!!