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Ingredients
- 3 Tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon chipotle chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 boneless chicken breasts, sliced into thin strips
- 1 red pepper, cut into thin strips
- 1 yellow pepper, cut into thin strips
- 1 red onion, cut into thin strips
- Whole wheat tortillas
- Shredded lettuce
- Shredded cheese
- Cilantro
- Sour cream
- Salsa
- Lime wedges
Preparation
Step 1
When I make the marinade, I change it up every time. Sometimes I add a little honey, a little lime juice, you can flavor it anyway that you like.
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
Add olive oil, garlic, chipotle powder, cumin, oregano, salt and pepper to a large Ziploc bag.
Add chicken strips, peppers, and onion to the bag. Coat completely. Spread the chicken and vegetables in a single layer on the pan. Bake for 20 to 25 minutes, or until cooked through.
Serve on tortillas and add lettuce, cheese, cilantro, sour cream and salsa. Spritz with lime.