Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
10 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Combine chicken, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a bowl; allow to marinate for 10 minutes.
Saute red bell peppers, onion, jalapeno peppers, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a large non-stick skillet over medium-high heat until vegetables are tender yet crisp, about 5 minutes.
Transfer chicken mixture to a separate non-stick skillet over medium-high heat; saute until chicken is no longer pink in the center, 5 to 10 minutes.
Layer tortillas between paper towels on a microwave-safe plate; heat in microwave until warmed, 10 to 20 seconds.
Spoon vegetables and chicken onto tortillas; top with cilantro and lime juice.
Nutrition Facts (per serving)
| 272 | Calories |
| 4g | Fat |
| 37g | Carbs |
| 29g | Protein |
