• 1lb boneless chicken breast
  • 1 T. oil
  • 1 pepper in ¼ inch strips
  • 1 medium onion, thinly sliced
  • Salt and pepper to taste
  • 2/3 cup chunky salsa
  • 1 ½ tsp. chili powder
  • 8 8-inch flour tortillas



Cut chicken into thin strips.  Heat oil in a large skillet.  When hot add chicken, pepper and onion.  Stir fry 4 minutes or until chicken is lightly browned.  Drain.  Sprinkle lightly with salt and pepper.  Combine salsa and chili powder and add to chicken; cook and stir until thoroughly heated.  Warm tortillas.  Place about ½ cup of the mixture on each tortilla.  Fold up bottom; fold in sides and secure with a toothpick, leaving top open.  Serve with sour cream if desired.

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