| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | July 1990 | 1 | servings | |
INGREDIENTS
| 3 | tb | Vegetable oil |
| 1 | lg | Onion; sliced |
| 1 | Red or yellow bell pepper; thinly sliced | |
| 1/4 | ts | Ground cumin |
| 1/4 | ts | Paprika |
| 1/4 | ts | Cayenne pepper |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Dried oregano; crumbled |
| 1/4 | ts | Dried thyme; crumbled |
| 1/2 | c | Canned chicken broth |
| 4 | Boneless chicken breast halves; skinned, cut into | |
| ; strips | ||
| Warm flour tortillas | ||
| 1 | Tomato; chopped | |
| 1 | Avocado; peeled, chopped | |
| 1 | c | Purchased salsa |
INSTRUCTIONS
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.
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