Ingredients Jump to Instructions ↓

  1. 2 tbsp butter, divided

  2. 30 mL 12 oz boneless skinless chicken, cut into strips

  3. 375 g 1 tbsp freshly squeezed lime juice

  4. 15 mL 1 tsp each, chili powder and cumin

  5. 5 mL 1/4 tsp each, salt and pepper

  6. 1 mL 2 cloves garlic, minced

  7. 8 whole wheat tortillas (about 7-inches/18 cm)

  8. 1 cup sliced mushrooms

  9. 250 mL 1 onion, halved and thinly sliced lengthwise

  10. 1 each, sweet red and green pepper, sliced into strips

  11. 1 cup shredded Canadian Cheddar cheese

  12. 250 mL

Instructions Jump to Ingredients ↑

  1. Instructions : Preheat oven to 550F (180C). In a medium microwave-safe bowl melt 1 tbsp (15mL) butter in the microwave. Add chicken, lime juice, chili powder, cumin, salt, pepper and garlic; mix well and set aside. Wrap tortillas in foil and warm in oven 8 minutes or until heated through. Meanwhile, heat a large nonstick skillet over medium-high heat and melt remaining butter. Add mushrooms, onion and peppers; cook stirring frequently, for 5 minutes or until vegetables are tender-crisp. Transfer to bowl. Add chicken strips to skillet and cook; stirring frequently, for 5 minutes or until chicken is lightly browned and no longer pink inside. Return vegetables to skillet; stir until heated through, about 1 minute. Spoon chicken and vegetable mixture over centre of each tortilla and sprinkle with Canadian Cheddar cheese. Serve with suggested toppings. Suggested Toppings: Set out bowls of extra shredded Canadian Cheddar cheese, chopped tomatoes, chopped romaine lettuce, and sour cream. Tips: - A toaster oven is a super small efficient appliance and works great for warming the tortillas. - Prepared salsa can replace fresh tomatoes - Do it yourself for less. Purchase mushrooms whole and slice them yourself. Credit: Dairy Farmers of Canada ( ) ©


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