Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 tablespoons vegetable oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 flour tortillas, warmed
• Optional toppings: guacamole, sour cream, salsa, shredded cheese, chopped cilantro

Instructions

1. In a large bowl, combine the chicken, onion, and bell peppers. Add the vegetable oil and toss to coat.
2. In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and black pepper. Sprinkle the seasoning mixture over the chicken and vegetables, tossing to coat evenly.
3. Heat a large skillet or griddle over medium-high heat. Add the seasoned chicken and vegetables to the skillet and cook, stirring occasionally, until the chicken is cooked through and the vegetables are tender, about 8-10 minutes.
4. While the chicken and vegetables are cooking, warm the tortillas in the microwave or oven, wrapped in a damp paper towel or aluminum foil to prevent them from drying out.
5. To serve, spoon the chicken and vegetable mixture onto the warmed tortillas. Add your favorite toppings such as guacamole, sour cream, salsa, shredded cheese, or chopped cilantro.