Ingredients
- 1 pound/450g boneless skinless chicken breasts, cut into thin strips
- 1 can (14-1/2 ounces/412g) diced tomatoes and green chilies, drained
- 1 medium onion, cut into thin strips
- 1 medium green pepper, cut into thin strips
- 1 medium sweet red pepper, cut into thin strips
- 2 tablespoons/30ml canola oil
- 2 teaspoons/10ml chili powder
- 2 teaspoons/10ml ground cumin
- 1/4 teaspoon/2ml salt
- 12 flour tortillas (6 inches), warmed
Directions
- 1. In a 13×9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat.
- 2. Bake, uncovered, at 400F/200C for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold or roll tortillas as desired.
private chefs and event catering
Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach
[email protected] | 954-367-YADA (9232)
561-285-7466
south florida catering and personal chefs
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