1 1/2 lbs chicken breasts skinless, boneless
3 bell peppers red, yellow, green
1 medium onion
1 tsp cumin powder
1 1/2 tsp chili powder
1 tsp garlic powder or minced garlic
2 tsp paprika
salt and pepper to taste
1 tbsp vegetable oil
8 flour tortillas 8 inch size
Garnishes - optional
fresh cilantro chopped
Preheat oven to 400°F. Set aside a large baking sheet.
On a work surface, cut chicken breasts, onions and peppers into less than 1/2 inch strips.
Place chicken, peppers, onions and peppers on the baking sheet. Sprinkle cumin, chili powder, garlic, paprika, salt and pepper on top and drizzle with oil.
Using tongs or two spoons, toss all ingredients on the pan to coat evenly.
Bake for 15 minutes.
Remove from oven, and use tongs stir chicken and vegetables. Then slide them one-quarter of the way over, to make space for tortillas.
Mop up excess juices with a paper towel, and then add the tortillas to the pan. Return to the oven and bake for 5 more minutes.
Remove from oven and squeeze optional fresh lime on top. Serve in tortillas with optional cilantro, sour cream and avocado. Enjoy!