Ingredients Jump to Instructions ↓

  1. 3/4 cup lime juice

  2. 1/2 cup olive oil

  3. 3 garlic cloves, minced

  4. 2 teaspoons dried oregano

  5. 1 teaspoon ground cumin

  6. 1/2 teaspoon pepper

  7. 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips

  8. 3 small zucchini, julienned

  9. 2 small yellow summer squash, julienned

  10. 2 medium green peppers, julienned

  11. 2 medium sweet red peppers, julienned

  12. 12 flour tortillas (10 inches), warmed

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the first six ingredients; divide the mixture between two large resealable plastic bags. Add chicken to one and vegetables to the other; seal bags and turn to coat. Refrigerate for 2-4 hours, turning bags occasionally. Drain and discard marinade from chicken and vegetables. In a large skillet over medium heat, saute chicken for 6-7 minutes or until no longer pink; drain. Remove chicken and keep warm. In the same skillet. Saute vegetables for 3-4 minutes or until crisp-tender; drain. Spoon chicken and vegetables onto tortillas; fold in sides. Serve immediately. Yield: 12 servings.


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