1-1/2 pounds boneless skinless chicken breasts, cut into thin 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: Shredded cheddar cheese, taco sauce, salsa(tmatr piyaz mrch ka msala), guacamole(a dish made of mashed avocado with chop onion tomato, chili other spices), sliced red onions and sour cream
Directions
In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.
In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
Spoon filling down the center of tortillas; fold in half. Add toppings as desired, fold in half.