# Ingredient List:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breasts, thinly sliced
02 - 2 tablespoons olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - Juice of 1 lime
→ Vegetables
12 - 1 red bell pepper, thinly sliced
13 - 1 yellow bell pepper, thinly sliced
14 - 1 green bell pepper, thinly sliced
15 - 1 small red onion, thinly sliced
→ To Serve
16 - 4 large flour tortillas (sub gluten-free if required)
17 - 1 cup shredded lettuce
18 - 1 cup cherry tomatoes, halved
19 - 1 avocado, sliced
20 - 1/2 cup shredded cheddar or Monterey Jack cheese
21 - 1/2 cup sour cream or Greek yogurt
22 - Fresh cilantro, chopped (optional)
23 - Lime wedges
# Step-by-Step Instructions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - Mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and lime juice in a bowl. Add chicken strips and toss to coat evenly.
03 - Place chicken strips, bell peppers, and red onion evenly on the sheet pan. Drizzle vegetables with olive oil and season with salt and pepper; toss lightly to combine.
04 - Roast in the oven for 20 to 25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slight charring.
05 - Heat tortillas in a dry skillet or microwave until pliable.
06 - Layer shredded lettuce, roasted chicken and vegetables, cherry tomatoes, avocado slices, cheese, and a dollop of sour cream on each tortilla. Garnish with chopped cilantro and a squeeze of lime.
07 - Roll wraps tightly, slice in half if desired, and serve immediately.
