1 1/2 – 2 lbs chicken breast
1 Tbsp cornstarch
1 – 2 tsp brown sugar
3 – 4 Tbsp lime juice (1 large or 2 small limes)
3 – 4 garlic cloves
1/4 onion, finely chopped
1 Tbsp cider vinegar
1 tsp whole cumin
1 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes
1 – 2 tsp chili powder
1/2 tsp hot chili powder
3 Tbsp olive or canola oil
sprinkle of garlic powder (opt)
drizzle of tabasco (opt)
1 large onion or 2 medium
1 large bell pepper or 2 medium
1 lb pkg (10-12) whole wheat tortillas
shredded green cabbage or lettuce
grated cheddar or monterey jack cheese
Cut chicken breast into thin strips. Toss with cornstarch, sugar, garlic cloves, chopped onion, cumin, oregano, vinegar, red pepper flakes, chili powders, salt and pepper. Allow to marinate for a minimum of 1 to 2 hours, or overnight.
Slice onion and bell pepper into thin strips.
Heat 1 Tbsp oil in wok over medium-high heat. Stir and cook about half the chicken until cooked through and no longer pink inside. Set aside. Repeat. Taste and add additional seasoning, eg. tabasco or garlic powder if needed.
Heat additional Tbsp of oil, stir and fry onion and bell pepper until onion is carmelized and pepper is tender. Toss chicken in with onions and pepper, add lime juice and heat a couple minutes.
Serve rolled up in warm tortillas, with a little shredded cabbage or lettuce, sour cream and any other toppings desired.