Categories: Main Dish
Ingredients
- 1 tablespoon vegetable oil
- 1 large green bell pepper, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 large onion, thinly sliced
- 1 clove garlic, minced
- 4 boneless, skinless chicken breast, cut into strips
- 1/2 teaspoon dried oregano leaves, crushed
- 2 tablespoons dry white wine or water
- 8 (8 inch) flour tortillas
- Salt
- Pepper
Directions
-
Heat oil in a large skillet over medium-high heat. Add green and red peppers, onion and garlic. Cook 3-4 minutes or until crisp-tender, stirring occasionally. Remove vegetables with slotted spoon and set aside.
-
Add chicken and oregano to skillet. Cook 4 minutes or until the chicken is no longer pink in the center, stirring occasionally.
-
Return vegetables to skillet. Add wine. Season with salt and pepper to taste; cover. Continue cooking 2 minutes or until thoroughly heated.
-
Stack tortillas and wrap in foil. Heat tortillas in 350 degree oven for 10 minutes or until warm. Fill tortillas with chicken mixture.