# What you'll need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breasts, thinly sliced
02 - 2 tbsp olive oil
03 - 2 tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - ½ tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp black pepper
11 - Juice of 1 lime
→ Vegetables
12 - 1 red bell pepper, thinly sliced
13 - 1 yellow bell pepper, thinly sliced
14 - 1 green bell pepper, thinly sliced
15 - 1 small red onion, thinly sliced
→ To Serve
16 - 4 large flour tortillas (substitute gluten-free if preferred)
17 - 1 cup shredded lettuce
18 - 1 cup cherry tomatoes, halved
19 - 1 avocado, sliced
20 - ½ cup shredded cheddar or Monterey Jack cheese
21 - ½ cup sour cream or Greek yogurt
22 - Fresh cilantro, chopped (optional)
23 - Lime wedges
# Method:
01 - Set oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and lime juice. Add chicken strips and toss until evenly coated.
03 - Place chicken, bell peppers, and red onion on the prepared pan. Drizzle vegetables with olive oil and season with salt and pepper, then toss gently to combine.
04 - Roast for 20 to 25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slight charring.
05 - Heat tortillas in a dry skillet or microwave until pliable and warm.
06 - Layer shredded lettuce, roasted chicken and vegetables, cherry tomatoes, avocado slices, cheese, and a dollop of sour cream onto each tortilla. Garnish with chopped cilantro and a squeeze of lime.
07 - Roll wraps tightly, slice in half if desired, and serve immediately.
