1/4 tsp. oregano leaves 1/4 tsp dried marjoram leaves 1/4 teaspoon garlic powder 1/4 teaspoon ground red pepper 1 &1/4 tsp. Cajun seasoning (I use Tony Chachere's) 1/4 tsp. cayenne pepper 1/4 teaspoon pepper 1 tablespoon vegetable oil 2 (6 ounces each) boneless skinless chicken breasts, cut into 1/4-inch strips 1 medium green pepper, cut into thin strips 1 medium onion, sliced 1/4-inch 1 medium tomato, cut into 12 wedges, halved crosswise 8 (8-inch) flour tortillas, warmed
In small bowl stir together the first 5 ingredients. Pat onto chicken strips, and let stand at room temperature 10 to 12 minutes. In large skillet heat oil and add chicken. Cook over medium heat, until chicken is no longer pink about 5 to 8 minutes. Add green pepper and onion and cook until vegetables are crisply tender. Add tomatoes and cook for another 1 minute or so. Spread chicken mixture onto some warmed tortillas.
Calories: 385 Fat: 10 g Carbohydrates:45 g
Note from April I like to top mine with shredded longhorn cheese, a dab of Sour Cream, diced tomatoes, shredded lettuce My hubby also like to put 2 to 3 big dashes of Chipotle it a Mexican hot sauce.