1 Tbsp canola oil
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1 lb chicken breast stir fry strips
1/2 onion, thinly sliced
1 clove garlic, minced
1 portabella mushroom, gills removed, thinly sliced
1 red pepper, thinly sliced
1 Roma tomato, diced
3 Tbsp chopped fresh cilantro
juice of 1 lime
8 small tortillas
1/2 cup crumbled Feta cheese
Heat oil in a large frying pan over medium-high heat.
Add chili powder, cumin, oregano, chicken, onion, garlic and mushroom slices. Stir cook until chicken is no longer pink and onions are softened (about 7 minutes).
Add red pepper; stir cook until tender.
Remove from heat; stir in tomato, cilantro and lime juice.
Wrap tortillas in plastic wrap and microwave for 30 seconds or until warm.
Spoon mixture into the center of each tortilla and top with Feta.
Serve with salsa, sour cream, guacamole and extra cilantro.