1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
3 boneless, skinless chicken breasts, cut into 1/2-inch strips
3 tablespoons vegetable oil, divided
2 bell peppers, thinly sliced (any color)
1 onion, sliced into 1/2-inch half moons
1 tablespoon lime juice
4 (10-inch) flour tortillas
Directions1.Combine cumin, chili powder, garlic powder, salt, and pepper in a large resealable plastic bag; add chicken. Seal and shake to coat.
2.In a large skillet over medium-high heat, heat 2 tablespoons oil until hot; cook peppers and onion 8 to 10 minutes, or until tender. Remove to a platter. Add remaining oil to skillet and cook chicken 6 to 8 minutes, or until no longer pink, stirring occasionally. Return vegetables to skillet; mix well. Remove from heat and stir in lime juice.
3.Heat tortillas according to package directions.
4.Spoon chicken mixture evenly down center of tortillas and roll up.