Ingredients
3/4 cup lime juice1/2 cup olive oil3 garlic cloves, minced2 teaspoons dried oregano1 teaspoon ground cumin1/2 teaspoon pepper1-1/2 pounds boneless skinless chicken breasts, cut into thin strips3 small zucchini, julienned2 small yellow summer squash, julienned2 medium green peppers, julienned2 medium sweet red peppers, julienned12 flour tortillas (10 inches), warmed
Preparation
In a small bowl, combine the first six ingredients; divide the mixture between two large resealable plastic bags. Add chicken to one and vegetables to the other; seal bags and turn to coat. Refrigerate for 2-4 hours, turning bags occasionally.
Drain and discard marinade from chicken and vegetables. In a large skillet over medium heat, saute chicken for 6-7 minutes or until no longer pink; drain. Remove chicken and keep warm. In the same skillet. Saute vegetables for 3-4 minutes or until crisp-tender; drain.
Spoon chicken and vegetables onto tortillas; fold in sides. Serve immediately.
