Yield: 4 Servings. Prep Time: 10 mins. Cook Time: 10 mins.
• 4 tbsp canola oil divided
• 2 tbsp lemon juice
• 1½ tsp salt
• 1½ tsp dried oregano
• 1½ tsp ground cumin
• 1 tsp garlic powder
• ½ tbsp chili powder
• ½ tsp paprika
• ½ tsp crushed red pepper flakes
• 1½ lbs boneless chicken breast cut into thin stripes
• ½ medium red pepper
• ½ medium green pepper
• 2 green onions thinly sliced
• ½ cup chopped onion
• 6 flour tortillas, warmed
• 1 cup cheddar cheese
• Guacamole, salsa, sour cream for garnish
1. In a large bowl, combine 2 tbsp oil, lemon juice, seasoning, add chicken, and marinate for at least 2 hours.
2. In Ventray Grill, add oil, heat over medium-high heat, saute peppers, onion until crispy, remove from grill.
3. In Ventray Grill cook chicken over medium-high heat for 6 mins, return pepper onions to grill, saute and cook through.
4. Spoon filling down the center of the tortillas, add guacamole, salsa, and sour cream to garnish and serve.
