Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Vegetable oil |
| 1 large | Onion; sliced |
| 1 \N | Red or yellow bell pepper; thinly sliced |
| ¼ teaspoon | Ground cumin |
| ¼ teaspoon | Paprika |
| ¼ teaspoon | Cayenne pepper |
| ¼ teaspoon | Garlic powder |
| ¼ teaspoon | Dried oregano; crumbled |
| ¼ teaspoon | Dried thyme; crumbled |
| ½ cup | Canned chicken broth |
| 4 \N | Boneless chicken breast halves; skinned, cut into |
| \N \N | ; strips |
| \N \N | Warm flour tortillas |
| 1 \N | Tomato; chopped |
| 1 \N | Avocado; peeled, chopped |
| 1 cup | Purchased salsa |
Heat oil in heavy large skillet over medium-high heat. Add onion and bell pepper and saute until almost tender, about 10 minutes. Add cumin, paprika, cayenne, garlic powder, oregano and thyme and continue cooking 1 minute.
Mix in broth and bring to boil. Add chicken and stir until cooked through, about 5 minutes. Spoon chicken mixture into tortillas. Top with tomato and avocado. Roll up. Serve, passing salsa separately.
Serves 4.
Bon Appetit July 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.