the chicken in spices intensifies the flavor and creates a
crispy exterior. When the onions and peppers are fried in the
oil, they pick up flavors from the chicken. When slicing onions,
a sulfuric compound is released which reacts with the saline in
your eyes and creates a burning sensation. Onions which are kept
in the refrigerator will release the compound less quickly and
will prevent your eyes from watering―it works!
tablespoon canola oil
skinless, boneless chicken breasts (1 pound)
teaspoon garlic salt
teaspoon ground cayenne
teaspoon ground black pepper
onion, halved and sliced
red bell pepper, sliced
green bell pepper, sliced
4–6 large flour tortillas
1. In a
5-quart nonstick sauté pan, heat the oil over medium heat.
chicken with garlic salt, cayenne and pepper. Fry
the seasoned chicken for 15
2. When the chicken
is fully cooked, place pieces on a chopping
board and slice
them into smaller pieces. Fry the onion and
peppers in the same pan.
3. When the peppers
and onions are tender-crisp, add the
chicken pieces back to
the pan and reheat.
4. Place tortillas
in the microwave to warm for a few
seconds or they can be
heated in the oven in foil.
5. Place 1 tortilla
on each plate, top with chicken and peppers,
then top with sour
cream, cheddar cheese and salsa. Roll up
each tortilla and enjoy.
4 to 6 servings