This is a tasty Mexican treat that is easy to make.
Saute onions and peppers. Cook until they are crisp-tender or
softer if you prefer. Green peppers add more color
but I was out of them at the moment.
Mix with cooked chicken and salsa; heat through.
Place mixture on a tortilla, top with cheese, roll up and enjoy.
2 whole chicken breasts,
(skinless, boneless) cut into strips
¼ cup lime juice
1 garlic clove, minced
1 tsp. chili powder
½ tsp. ground cumin
¼ tsp. salt
Combine lime juice and seasonings in a bowl; add chicken strips
and stir. Marinate for 15 minutes.
In a nonstick skillet or frying pan, cook chicken and marinade for
4 to 5 minutes or until chicken is done. Remove to a dish.
2 tbsp. olive or vegetable oil
1 medium onion, cut into thin wedges
2 ½ cups thinly sliced red, yellow and green peppers
In the same nonstick skillet, cook onion and peppers for 3 to 5
minutes or until crisp-tender.
½ cup salsa
Stir in salsa and chicken; heat through.
12 flour tortillas (8-inch)
1 ½ cups shredded cheddar or Monterrey Jack cheese
Divide mixture among tortillas; top with cheese.
Roll up and serve.
Yield: 6 servings