Ingredients
6 tablespoons lemon juice1/4 cup lime juice2 tablespoons minced fresh cilantro1 tablespoon olive oil1 teaspoon sugar1/2 teaspoon garlic powder1/2 teaspoon ground cumin1 pound boneless skinless chicken breasts, cut into strips1 each medium green, sweet red and yellow peppers, julienned1 large red onion, halved and thinly sliced4 flour tortillas (8 inches), warmed1/2 cup shredded lettuce1/4 cup sliced ripe olives1/4 cup shredded reduced-fat cheddar cheese
Preparation
In a small bowl, combine the first seven ingredients. Divide marinade equally between two large resealable plastic bags; add the chicken to one bag. Add peppers and onion to remaining bag. Seal bags and turn to coat; refrigerate for several hours or overnight.
Drain chicken and vegetables; discard marinade. In a large nonstick skillet coated with cooking spray, cook and stir chicken over medium heat for 3 minutes. Add vegetables; cook 3-5 minutes longer or until chicken is no longer pink and vegetables are crisp-tender.
Spoon filling onto tortillas; top with lettuce, olives and cheese. Roll up.
