• 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breasts, thinly sliced
  • 1 bag Birds Eye Recipe Ready Tri Color Pepper & Onion Blend
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 8 flour tortillas, warmed


Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes.

Stir in peppers and onions, cumin, and salt. Continue cooking, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.

Serve in flour tortillas. Garnish, if desired, with lime wedges.

Recipe reprinted by permission of Birds Eye. All rights reserved.

RecID 12171