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Competitors & Athletes
Total Time: 1 hour and 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Time: 1 to 4 hours
4 tbsp canola oil, divided
2 tbsp lemon juice
1-1/2 tsp seasoned salt
1-1/2 tsp dried oregano
1-1/2 tsp ground cumin
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp crushed red pepper flakes, optional
1.5 lbs. Wholesome Farms Direct Source-Verified Chicken Strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Optional toppings: Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream
Combine 2 tablespoons oil, lemon juice and seasonings in a large resealable plastic bag.
Add the chicken strips.
Seal and toss to coat.
Refrigerate for 1 to 4 hours.
Upon removing chicken from the refrigerator, saute peppers and onions in remaining oil in a skillet until crisp-tender.
Remove and keep warm.
Add chicken to the skillet. Discard marinade.
Cook chicken over medium-high heat for 5-6 minutes or until no longer pink.
Return pepper mixture to pan.
Spoon filling down the center of tortillas.
Serve with desired toppings.
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