Ingredients:
1 pound (450g) boneless, skinless chicken breasts, sliced into thin strips
3 tablespoons olive oil, divided
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and freshly ground black pepper, to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
8 small flour tortillas, warmed
Fresh cilantro, chopped (for garnish)
1 lime, cut into wedges (for serving)
Optional Toppings:
Shredded cheddar or Mexican blend cheese
Sour cream
Salsa
Guacamole
Directions:
Season the Chicken: In a medium bowl, toss the sliced chicken with 1 tablespoon of olive oil, chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and black pepper. Make sure the chicken is well coated with the spices.
Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken strips and cook for 6-8 minutes, or until the chicken is cooked through and golden. Remove the chicken from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers and onion. Sauté for 5-6 minutes until the vegetables are tender-crisp and slightly charred. Season with a pinch of salt and pepper.
Combine: Return the cooked chicken to the skillet with the vegetables. Toss everything together and cook for another 1-2 minutes until heated through.
Serve: Warm the flour tortillas in a dry skillet or in the microwave. Spoon the chicken and vegetable mixture onto the tortillas. Garnish with fresh cilantro and a squeeze of lime juice. Serve with optional toppings like cheese, sour cream, salsa, or guacamole.
Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 350 kcal per serving | 
Servings: 4 servings
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