Spiced chicken and bell peppers oven-roasted, wrapped in soft tortillas with fresh toppings for a vibrant, easy meal.
# Components:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breasts, thinly sliced into strips
02 - 2 tbsp olive oil
03 - 2 tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - ½ tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp black pepper
11 - Juice of 1 lime
→ Vegetables
12 - 1 red bell pepper, thinly sliced
13 - 1 yellow bell pepper, thinly sliced
14 - 1 green bell pepper, thinly sliced
15 - 1 small red onion, thinly sliced
→ To Serve
16 - 4 large flour tortillas (use gluten-free tortillas if needed)
17 - 1 cup shredded lettuce
18 - 1 cup cherry tomatoes, halved
19 - 1 avocado, sliced
20 - ½ cup shredded cheddar or Monterey Jack cheese
21 - ½ cup sour cream or Greek yogurt
22 - Fresh cilantro, chopped (optional)
23 - Lime wedges
# Preparation steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and lime juice. Add chicken strips and toss to coat evenly.
03 - Spread the marinated chicken, sliced bell peppers, and red onion evenly across the prepared sheet pan. Drizzle vegetables with a little olive oil and season lightly with salt and pepper.
04 - Roast in the oven for 20 to 25 minutes, stirring halfway through, until chicken is fully cooked and vegetables are tender with slight charring.
05 - Heat tortillas in a dry skillet over medium heat or microwave until soft and pliable.
06 - Layer shredded lettuce, roasted chicken and vegetables, cherry tomatoes, avocado slices, cheese, and a dollop of sour cream on each tortilla. Garnish with fresh cilantro and a squeeze of lime juice.
07 - Roll up the tortillas tightly, slice in half if desired, and serve immediately.
