Ingredients
4 chicken breasts, sliced into strips
Red, green and yellow red peppers, sliced into strips
1 red onion, sliced
1 tbsp. chilli powder
1 tsp. paprika
1 tsp. ground cumin
1/4 tsp. garlic powder
1tsp. salt
1 tsp. ground black pepper
1 lime
8 flour tortillas
Coriander
Soured cream
Salsa
Method
In a small bowl combine the chilli powder, paprika, cumin, garlic powder, salt and pepper. Add the chicken to the bowl making sure it is completely covered in the mixture.
Spray large sizzle platter with cooking spray and heat over medium-high heat. Add peppers and onion and cook for around 5-8 minutes or until tender, stirring occasionally. Remove and set aside.
Add the coated chicken to the platter for around 5 minutes or until cooked through stirring occasionally, then add in the vegetables.
Cook for a further 3 minutes until vegetables are heated through.
Add to your tortilla with a sprinkle of coriander.
Squeeze over the lime and drizzle on the sour cream and salsa as desired.
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