Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 tablespoons chopped fresh cilantro

  3. 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves

  4. 2 tablespoons lime juice

  5. 1 tablespoon vegetable oil

  6. 2 teaspoons chili powder

  7. 2 cloves garlic, chopped

  8. 4 boneless, skinless chicken breast halves (1 pound)

  9. 2 medium bell peppers, cut into fourths and seeded

  10. 2 large onions, cut into 1/2-inch slices

  11. 8 flour tortillas (8 to 10 inches in diameter), warmed

Instructions Jump to Ingredients ↑

  1. Mix cilantro, oregano, lime juice, oil, chili powder and garli in shallow glass dish. Add chicken; turn to coat. Refrigerate 30 minutes.

  2. Heat coals or gas grill. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, brushing with marinade and turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Cover and grill bell peppers and onions 10 to 15 minutes, turning frequently, until crisp-tender. Cut chicken and bell peppers into strips. Discard marinade.

  3. Place chicken, bell peppers and onions onto center of each tortilla. Fold tortilla over filling.


Send feedback