- 2 teaspoons [10 mL] soy sauce
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 tablespoon [15 mL] chili seasoning
- 1 teaspoon [5 mL] crushed chiles
- 1 pound [454 g] chicken white, into strips
- 1 sweet green pepper, into trips
- 1 sweet red pepper, into strips
- 1 cup [250 mL] chili sauce
- 2 tablespoons [30 mL] red wine vinegar
- 24 ounces [680 g] large flour tortillas
|
- Over medium heat, into a large non-stick frying pan, soften chopped onion into soy sauce.
- Add crushed garlic, chili seasoning, crushed chiles and chicken strips.
- Stirring every once in a while, cook until chicken is no longer pink inside.
- Mix in sweet green and red pepper strips, chili sauce and red wine vinegar.
- Bring to a boil; cover and simmer for 15 minutes.
- Arrange one tortilla onto a plate.
- Spoon chicken mixture into the center of each tortilla.
- Fold and roll.
- Repeat with remaining ingredients.
- Serve immediately.
|
