# 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 (use gluten-free tortillas 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
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and lime juice in a large bowl. Add chicken strips and toss to coat evenly.
03 - Place chicken strips, bell peppers, and red onion evenly on the prepared sheet pan. Drizzle vegetables with olive oil and season with salt and pepper, then toss to coat.
04 - Roast for 20 to 25 minutes, stirring halfway through, until chicken is fully cooked and vegetables are tender and slightly charred.
05 - Heat tortillas in a dry skillet or microwave until soft and pliable.
06 - Layer shredded lettuce, roasted chicken and vegetables, cherry tomatoes, avocado slices, cheese, and sour cream onto each tortilla. Garnish with cilantro and a squeeze of lime.
07 - Roll up wraps, slice in half if desired, and serve immediately.
