SERVES: 4 (MAKES 8)
PREPARATION: 10 MINUTES, COOKING: 10 MINUTES
8 medium whole-grain tortillas
1/2 teaspoon (2 ml) cayenne pepper
1/2 teaspoon (2 ml) ground cumin
1/2 teaspoon (2 ml) dried oregano
1/4 teaspoon (1 ml) chili powder
1/2 teaspoon (2 ml) paprika
1 pound (500 g) boneless, skinless chicken breasts, cut into strips
2 tablespoons (30 ml) olive oil
1 red onion, cut into wedges
1 red pepper, seeded and cut into strips
1 Heat the tortillas in the oven or microwave according to the package instructions.
2 Combine all the spices in a large bowl, add the chicken strips and toss to coat well.
3 Heat 1 tablespoon (15 ml) of the oil in a large nonstick frying pan over medium heat. Add the onion and pepper and cook, stirring, for 4 minutes, or until softened. Transfer to a plate.
4 Heat the remaining oil in the pan over medium–high heat. Add the chicken and cook, stirring, for 4 minutes, or until golden brown. Return the pepper and onion to the pan, along with 1/3 cup (75 ml) of water, and cook for 1 minute. Spoon the chicken mixture into the warm wraps. Roll up and serve.