Marinated chicken breast strips are quickly stir-fried with bell pepper and onion and served in warm flour tortillas with an assortment of condiments.
2 tablespoons lemon juice
2 to 4 garlic cloves, finely minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon chopped fresh cilantro or 1/2 teaspoon dried cilantro
1/4 teaspoon dried oregano leaves, crushed
6 boneless, skinless chicken breast halves, cut into strips
1 dozen flour tortillas
2 tablespoons vegetable oil
1 green or red bell pepper, seeded and cut into strips
1 medium onion, cut in half and sliced into strips
Shredded Monterey Jack or cheddar cheese
Chopped green onion
Chopped fresh cilantro
Pico de Gallo (fresh salsa)
- Combine first 7 ingredients in a large self-sealing plastic bag; add chicken and seal, removing as much air as possible. Allow to marinate for several hours in refrigerator. Drain chicken, reserving marinade.
- Wrap tortillas in aluminum foil; bake at 350°F (175°C) for about 15 minutes.
- Heat oil in a large, heavy skillet. Add chicken; cook 2 to 3 minutes, stirring constantly. Add peppers and onion and sauté vegetables for about 2 minutes. Add marinade and continue cooking until vegetables are crisp-tender. Remove from heat.
- To serve, spoon a portion of chicken mixture onto a warmed flour tortilla and top with desired condiments.
Makes 6 servings.