- 3 tablespoons [45 mL] vegetable oil
- 1/4 cup [60 mL] lemon juice
- 1 clove garlic, minced
- 1 or 2 hot Jalapeņo peppers, minced
or
1/2 teaspoon [2.5 mL] Tabasco sauce
- 1 pinch sugar
- 1/2 teaspoon [2.5 mL] chili powder
- 1/2 teaspoon [2.5 mL] oregano
- 1/4 teaspoon [1 mL] thyme
- 1/4 teaspoon [1 mL] caraway
- 3/4 pound [340 g] chicken white strips
- 1 medium red onion, into strips
- 1 sweet red or green pepper, membranes removed and seeded, into strips
- 8 [6-inch / 15-cm each] tortillas
- Salt and pepper, to taste
- Any salsa, to serve
- Sour cream, to serve [optional]
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- Into a bowl, mix together 2 tablespoons [30 mL] of the vegetable oil, lemon juice, minced garlic, minced ho Jalapeņo peppers or Tabasco sauce, sugar, chili powder, oregano, thyme and caraway.
- Mix in chicken strips; leave to marinate, refrigerate, for 3 to 4 hours.
- Into a large frypan, heat remaining vegetable oil until really hot; brown chicken strips, stirring over high heat, for 2 minutes.
- Mix in red onion and sweet red or green pepper strips.
- Stir-fry for 2 to 3 minutes.
- Reheat tortillas into a preheated oven for a few minutes, or into a microwave oven for a few seconds.
- Evenly spoon chicken strips mixture all along the center of each tortilla.
- Salt and pepper to taste; roll stuffed tortillas.
- Serve along with salsa and, if desired, sour cream.
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