1 pound meat from a rotisserie chicken boneless skinless cut in thin strips
2 tablespoons chili powder
0.8 cup cup heavy whipping cream 10%
1 tablespoon flour all-purpose
4 large flour tortillas whole wheat
1 bell pepper sweet green cut into thin strips
4 servings lettuce shredded
2 tablespoons juice of lime
4 servings lime wedges fresh
1 medium onion sliced
1.5 teaspoons oregano dried
1 bell pepper sweet red cut into thin strips
4 servings salt and pepper to taste
4 servings cup heavy whipping cream sour
4 servings tomatoes fresh chopped
1 tablespoon vegetable oil
Equipment
frying pan
whisk
Directions
Warm tortillas according to package directions.
In large nonstick skillet, heat oil over medium-high heat; stir-fry onion for about 3 min until softened.
Add chicken, chili powder and oregano; stir-fry for about 3 min or just until chicken is browned all over.
Add peppers and stir-fry for 2 min or until wilted.
Whisk flour into cream until smooth; stir into skillet. Simmer, stirring, for about 3 min or until liquid is bubbling and thickened. Stir in lime juice. Season with salt and pepper. Spoon filling along centre of each tortilla; add toppings. Fold up bottom of tortilla then fold sides to enclose filling.
