INGREDIENTS

• 1 pound boneless, skinless chicken breast

• 2 teaspoons chili powder

• 2 teaspoons garlic powder

• 1 1/2 tablespoons oil (canola or vegetable)

• 1 red bell pepper (thinly sliced)

• 1 green bell pepper (thinly sliced)

• 1 medium onion (thinly sliced)

• 6 (8 inch) whole wheat tortillas • Optional ingredients: chopped cilantro, chopped tomato, shredded cheese, sliced jalapeno

INSTRUCTIONS

1. Freeze chicken 30 minutes until firm and easier to cut. Cut chicken into 1/4” strips. Place in a single layer on a plate. Wash hands, knife, and cutting board. Sprinkle both sides of strips with chili and garlic powder.

2. Add oil to a 12 inch skillet. Heat to medium high. Add chicken strips. Cook about 3-5 minutes, stirring frequently.

3. Add bell peppers and onion. Stir and cook until vegetables are tender and chicken is no longer pink. (Heat chicken to at least 165°F).

4. Scoop chicken mixture ( 2/3 cup each) onto tortillas. Top with your favorite toppings.

5. Serve flat or rolled.

Fresh Start is a free program taught by Nutrition Education Assistants (NEAs). By participating in this program you will learn how to make healthier food choices, plan low-cost meals, stretch your food dollars, prepare new foods, read food labels, and more. If you are interested in participating in this free nutrition program, please contact Lori Evans, Nutrition Education Assistant with the OSU Community Nutrition Education Programs. The office is located at the Kay County OSU Extension office, 201 S. Main St., Newkirk, Oklahoma 74647. You may call the office at 580-362-2200 or email lori. evans@okstate.edu.