Ingredients
1 pound boneless skinless chicken breasts, cut into thin strips1 can (14-1/2 ounces) diced tomatoes and green chiles, drained1 medium onion, cut into thin strips1 medium green pepper, cut into thin strips1 medium sweet red pepper, cut into thin strips2 tablespoons canola oil2 teaspoons chili powder2 teaspoons ground cumin1/4 teaspoon salt12 flour tortillas (6 inches), warmedOptional toppings: Sliced avocado, tomato wedges and lime wedges
Preparation
In a 13x9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat.
Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold or roll tortillas to serve. Serve with toppings as desired.
