Ingredients
2/3 cup lime juice1 tablespoon salt-free seasoning blend1 tablespoon ground cumin1 teaspoon chili powder1 teaspoon pepper1/2 teaspoon garlic powder1 pound boneless skinless chicken breasts, cut into 1/4-inch strips1 large onion, halved and thinly sliced1 medium green pepper, julienned1 medium sweet red pepper, julienned6 flour tortillas (8 inches), warmed
Preparation
In a small bowl, combine the first six ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
Drain and discard marinade. In a large skillet coated with cooking spray, saute onion and peppers until crisp-tender; remove and set aside. Add chicken and reserved marinade to skillet; cook for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Serve on tortillas.
