# What you'll need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breasts, cut into thin strips
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 needed)
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 - Preheat oven to 425°F. 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 - Spread chicken strips, sliced bell peppers, and red onion evenly on the sheet pan. Drizzle vegetables with olive oil and season with salt and pepper.
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.
06 - Layer shredded lettuce, roasted chicken and vegetables, cherry tomatoes, avocado slices, cheese, and sour cream on each tortilla. Garnish with cilantro and a squeeze of lime.
07 - Roll up the wraps tightly, slice in half if preferred, and serve immediately.
