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Categories:
olive oil bell pepper onion salt ground cumin chili powder ground black pepper skinless lime juice flour tortillas cheese
Viewed: 34 - Published at: 3 months agoIngredients
- 1 tablespoon olive oil, divided
- 2 cups bell pepper strips
- 2 cups thinly sliced onion
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1 pound skinless, boneless chicken breast, cut into 1-inch strips
- 2 tablespoons fresh lime juice
- 4 (8-inch) flour tortillas
- 1/4 cup shredded Mexican-blend cheese
Method
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell pepper and next 5 ingredients (bell pepper through black pepper); saute 10 minutes or until vegetables are tender. Remove mixture from skillet.
- Heat 1 teaspoon oil over medium-high heat. Add chicken; cook, stirring constantly, 5 minutes or until chicken is done. Return vegetable mixture to skillet. Stir in juice; cook until chicken mixture is thoroughly heated. Heat tortillas according to package directions.
- Place 1 cup chicken mixture down center of each tortilla; sprinkle each portion with 1 tablespoon shredded cheese, and roll up.
