You can make on stove top or grill (see Note below for instructions)
1-1/2 lbs. boneless skinless chicken breasts, cut into thin strips
4 Tbls. canola oil, divided
2 Tbls. Tbls. fresh lime or lemon juice
1-1/2 t. seasoned salt (Lawrey’s)
1-1/2 t. dried oregano
1-1/2 t. ground cumin
1 t. garlic powder
1/2 t. onion powder
1/2 t. chili powder
1/2 t. paprika (or smoked paprika)
1/2 t. crushed red pepper flakes, optional
1 medium green pepper, julienne cut (see Note)
1 medium sweet red pepper, julienne cut (see Note)
4 green onions, thinly sliced
medium red onion, sliced 1/4-inch
6 (8 inches) whole wheat tortillas, warmed
2 c. shredded Monterey jack or Mexican cheddar cheese
salsa
low-fat sour cream
diced avocado
guacamole
In a large re-sealable plastic bag, combine 2 tablespoons oil, lime or lemon juice and seasonings. Add chicken. Seal and turn to coat; refrigerate for 1-4 hours.
In a large skillet, sauté peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
In the same skillet, cook chicken and marinade over medium-high heat for 5-6 minutes or until meat is no longer pink. Return pepper mixture to pan; heat through.
Spoon filling down the center of tortillas; fold in half.
Serve with cheese along with salsa, avocado or guacamole and sour cream, if desired.