- 2 tablespoons [30 mL] oil
- 4 chicken whites [1 to 1 1/4 pounds - 454 to 560 g], into thin strips
- 1/3 cup [80 mL] water
- 1 sweet green bell pepper, membranes and seeds removed, into strips
- 1 medium onion, sliced
- 5 flour tortillas
- Any salsa, to taste
Seasoning Mix
- 1 tablespoon [15 mL] cornstarch
- 2 teaspoons [10 mL] chili powder
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] paprika
- 1 teaspoon [5 g] sugar
- 3/4 teaspoon [3.75 mL] crushed chicken broth concentrate cube
- 1/2 teaspoon [2.5 mL] onion powder
- 1/4 teaspoon [1 mL] garlic powder
- 1/4 teaspoon [1 mL] Cayenne pepper
- 1/4 teaspoon [5 mL] cumin
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- Into a bowl, well mix together all seasoning mix ingredients; set aside.
- Into a large nonstick skillet, preheat oil until hot.
- Stirring, fry chicken strips into hot oil on medium-high heat for 5 minutes.
- Mix in seasoning mix, water, sweet green pepper strips and onion slices.
- Cook, stirring over medium heat for approximately 5 minutes, until chicken is cooked through and vegetables are tender.
- Arrange flour tortillas onto a microwavable plate.
- Cover with plastic wrap and microwave on 'HIGH' for 1 minute.
- Evenly spoon chicken strips mixture onto each tortilla.
- Top to taste with salsa, roll-up tortillas and enjoy!
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