Ingredients
1 tablespoon paprika1 teaspoon dried cilantro flakes1 teaspoon ground cumin1/2 teaspoon each salt, garlic powder, cayenne pepper and pepper1/2 teaspoon dried thyme1/4 teaspoon white pepper4 tablespoons olive oil, divided2 tablespoons marinade for chicken4 teaspoons lemon juice1 tablespoon lime juice1/8 teaspoon Liquid Smoke, optional2 boneless skinless chicken breast halves (4 ounces each), cut into strips1 medium onion, sliced1 medium sweet red pepper, sliced4 flour tortillas (6 inches), warmedOptional toppings: sour cream, salsa, guacamole, shredded cheddar cheese, chopped lettuce and tomatoes
Preparation
Combine the seasonings; set aside 1 tablespoon. Add 2 tablespoons oil, marinade for chicken, juices and Liquid Smoke if desired to remaining mixture; pour into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
Drain and discard marinade. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
In the same skillet, saute the onion, red pepper and reserved seasonings in remaining oil until crisp-tender. Return chicken to the pan; heat through. Spoon chicken and vegetables onto tortillas; fold in sides. Serve with toppings as desired.
