Ingredients

• 1 pound thinly sliced chicken breasts , cut into thin strips
• 3 limes , juiced, divided
• 2 teaspoons ground cumin , divided
• 2 teaspoons garlic powder , divided
• 2 teaspoons ground chipotle pepper , divided
• 2 reds bell peppers , cut into thin strips
• 1 red onion , thinly sliced
• 2 jalapenos peppers - stemmed , seeded, and thinly sliced
• 4 multi-grain tortillas , or more to taste
• 1 bunch cilantro , chopped

Instructions

1. 1 Combine chicken, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a bowl; allow to marinate for 10 minutes.
2. 2 Saute red bell peppers, onion, jalapeno peppers, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a large non-stick skillet over medium-high heat until vegetables are tender yet crisp, about 5 minutes.
3. 3 Transfer chicken mixture to a separate non-stick skillet over medium-high heat; saute until chicken is no longer pink in the center, 5 to 10 minutes.
4. 4 Layer tortillas between paper towels on a microwave-safe plate; heat in microwave until warmed, 10 to 20 seconds.
5. 5 Spoon vegetables and chicken onto tortillas; top with cilantro and lime juice.

Nutrition per serving