Prep: 20 mins | Cook: 5 mins | Total Time: 25 mins | Yield: 6 servings

Ingredients:

4 tbsp oil, divided

2 tbsp lemon juice

1 1/2 tsp seasoned salt

1 1/2 tsp dried oregano

1 1/2 tsp 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 pepper, julienned

4 green onions, thinly sliced

1/2 cup chopped onion

6 8″ flour tortillas, warmed

Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Instructions:

  1. In a large resealable plastic bag, combine 2 tbsp oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
  2. In a large skillet, sauté peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
  3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
  4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream.