Directions

1. Freeze chicken for 30 minutes until firm and easier to cut. Cut chicken into ¼" strips.
2. Place in a single layer on a plate. Wash hands, knife, and cutting board.
3. Sprinkle both sides of the strips with chili, cumin and garlic powder.
4. Add oil to a 12-inch skillet and heat to medium-high. Add chicken strips and cook for 3-5 minutes, stirring frequently.
5. Add bell peppers and onion. Stir and cook until vegetables are tender and chicken is no longer pink. (Heat chicken to at least 165°F).
6. Scoop chicken mixture ( ⅔ cup each) onto tortillas. Top with your favorite toppings.

Cook's Note

You can use 1 can (15 ounces) of black beans (drained and rinsed), beef or pork instead of chicken.

Use corn tortillas instead of whole wheat.

To make cold tortillas easier to fold, cover them with a moist paper towel and heat for 30 seconds in the microwave.

Wear plastic gloves to handle hot peppers. If you do not have gloves, wash your hands with soap and water before touching your face, cooking utensils or another person.

3 cups pepper = 2 medium peppers