Ingredients

The following ingredients have 4 Servings
  • 1/4 cup light olive oil
  • 2 garlic cloves (minced)
  • 1/2 cup cilantro
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 cup light olive oil
  • 2/3 cup cilantro
  • 2 garlic cloves (minced)
  • 2 tbsp. honey
  • 2 tbsp. white vinegar
  • Juice of 2 limes
  • 3 chicken breasts (cut into strips)
  • 3 large colored bell peppers (cut into strips (1 red, 1 yellow, 1 orange or green))
  • 6 Totillas or romaine lettuce leaves (for wrapping)
  • Favorite toppings: like sour cream (avocado, lettuce, tomatoes, etc.)

Instruction

  • Place all ingredients for the vinaigrette in a food processor or blender and blend until emulsified. Refrigerate.
  • Place the ingredients for the marinade in a bowl and blend well.
  • Pour 1/2 of the marinade into a bowl or Ziploc bag. Add the chicken to the marinade.
  • Pour the other half of the marinade into another bag or bowl and add the sliced onion and peppers to it.
  • Let the chicken marinate for a few hours or overnight. (It is still taste great even if you don't have time to marinade, which was me today)
  • Heat a large sauté pan over medium high heat.
  • Add the vegetables (without the marinade) to the pan and cook, tossing until the veggies are crisp but golden brown. Remove from pan.
  • Add the chicken and marinade and cook for 2-3 minutes, or until chicken is fully cooked and slightly caramelized.
  • Toss the veggies back in with the chicken and warm slightly.
  • Wrap in tortillas or romaine lettuce leaves
  • Add your toppings
  • Drizzle with cilantro lime vinaigrette.
  • ENJOY!!!