Taco Style Chicken Tortilla Wraps
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 43 min.
Ready in
Ingredients
for
6
- Ingredients
- 24 ozs boneless, skinless Chicken breasts
- 4 Tbsps Canola oil (divided)
- 2 Tbsps fresh lemon juice (or lime juice)
- 1 tsp salt
- 2 cloves garlic cloves (peeled and finely minced)
- 1 ½ tsps ground Cumin
- ½ tsp Chili powder
- ½ tsp paprika
- ½ tsp hot crushed red pepper flakes
- ½ medium, sweet, red Bell pepper (cut into strips)
- ½ medium, green Bell pepper (cut into strips)
- 1 medium onion (peeled and chopped)
- 2 ripe Tomatoes (washed; cored and diced)
- 2 ripe Avocados (one chopped and one sliced)
- 6 Flour tortillas (8-inch) warmed in the oven
Preparation steps
1.
Rinse the chicken under cold running water and pat dry with paper towels and cut into thin strips.
2.
In a large resealable plastic bag, combine 2 tablespoons canola oil, lemon or lime juice, and dried seasonings; add the chicken strips. Seal and gently squeeze to coat; refrigerate for 1 to 3 hours.
3.
In a large skillet, heat remaining oil and saute peppers and onions until tender-crisp. Remove from skillet and keep warm.
4.
Remove chicken from marinade and discard marinade. In the same skillet, cook chicken over medium-high heat until juices run clear and cooked through, about 5 or 6 minutes. Add peppers and onions to the pan and heat for 1 to 2 minutes longer.
5.
Spoon filling down the center of the tortillas; add diced tomatoes and diced avocado. Fold both ends of the tortilla to the center and serve with sliced avocado.
