- 4 large whole wheat flour tortillas
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 1 pound boneless skinless chicken, cut in thin strips
- 2 tablespoons chili powder
- 1 1/2 teaspoons dried oregano
- 1 sweet red pepper, cut into thin strips
- 1 sweet green pepper, cut into thin strips
- 1 tablespoon all-purpose flour
- 3/4 cup 10% cream
- 2 tablespoons lime juice
- Salt and pepper, to taste
- Toppings:
- Shredded lettuce
- Canadian Monterey Jack or Cheddar Cheese
- Chopped fresh tomatoes
- Fresh lime wedges
- Sour cream
- Warm tortillas according to package directions.
- In large nonstick skillet, heat oil over medium-high heat; stir-fry onion for about 3 min until softened. Add chicken, chili powder and oregano; stir-fry for about 3 min or just until chicken is browned all over. Add peppers and stir-fry for 2 min or until wilted.
- Whisk flour into cream until smooth; stir into skillet. Simmer, stirring, for about 3 min or until liquid is bubbling and thickened. Stir in lime juice. Season with salt and pepper. Spoon filling along centre of each tortilla; add toppings. Fold up bottom of tortilla then fold sides to enclose filling.