Combine lime juice, smoked paprika, minced garlic, cumin, and a pinch of salt in a bowl. Add the chicken strips, coating them well, and let marinate for at least 30 minutes, or up to 2 hours for more flavor.
1 lb chicken breast or thighs, sliced into strips, 2 tablespoons lime juice, 1 teaspoon smoked paprika, 2 cloves garlic, minced, 1 teaspoon cumin
Heat a large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once shimmering, add the marinated chicken strips, spreading them out in a single layer. Cook for about 4-5 minutes per side until they’re golden brown and cooked through, with an internal temperature of 165°F (74°C).
1 lb chicken breast or thighs, sliced into strips, 2 tablespoons vegetable oil
Remove the cooked chicken from the skillet and set aside. In the same pan, add the remaining 1 tablespoon of oil. Toss in the sliced onions and peppers, cooking over medium-high heat for 5-7 minutes until slightly charred and fragrant, stirring occasionally.
1 red bell pepper, 1 green bell pepper, 1 medium onion, 2 tablespoons vegetable oil
Return the chicken to the skillet with the vegetables, tossing everything together to combine and heat through for another 2 minutes. The mixture should be sizzling and well-coated with spices.
1 lb chicken breast or thighs, sliced into strips, 1 red bell pepper, 1 green bell pepper, 1 medium onion
While the filling finishes, warm the tortillas in a dry skillet or wrap in foil and heat in the oven for 5 minutes until soft and pliable.
4 large flour tortillas
Spoon the chicken and vegetable mixture onto warm tortillas, then fold or roll them up to serve. Add your favorite toppings like salsa, sour cream, or shredded cheese if desired.
