- Average
- Average budget
Ingredients
- 8 flour tortillas(each 6 inches)
- 3 bell Peppers(1 red, 1 green and 1 yellow), cut into 1/2-inch strips
- 1 large white onion, cut into 12-inc rounds
- 1/4 c. extra virgin olive oil
- Kosher salt
- 1 T. chili powder
- 1 pound boneless, skinless chicken breasts, pound 1/2 inch thick
- 1 lime, halved, plus wedges for serving
- Sliced avocado, sour cream, salsa, and fresh cilantro leaves
Preparation
Step 1
Preheat broiler, with racks in upper and lower thirds. Stack tortillas and wrap in parchment-lined foil; place on lower rack.
Step 2
On a rimmed baking sheet, toss vegetables with 2 tablespoons oil; season with sale and sprinkle with 1 1/2 teaspoon chili powder. Arrange in a single layer and broil on upper rack, flipping once until just charred and softened, about 8 minutes.
Step 3
Drizzle chicken with remaining 2 tablespoons oil, season with salt, and sprinkle with remaining 1 1/2 teaspoons chili powder. Push vegetables to edges of sheet,; arrange chicken in a single layer in center.
Step 4
Broil, flipping once, until chicken is cooked through and vegetables are tender, about 8 minutes. Remove tortillas and sheet from oven; let stand 5 minutes.
Step 5
Transfer chicken to a cutting board; slice into strips. Return to sheet; squeeze lime halves over vegetables and chicken. Serve with tortillas and accompaniments.
Serves 4