Preparation Time: 20 Minutes

Cook Time: 10 Minutes

Cut: Boneless chicken


1 Tbsp (15 ml) canola oil
1 Tbsp (15 ml) chili powder
1 tsp (5 ml) ground cumin
1/2 tsp (2.5 ml) dried oregano
1 lb (450 g) 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 (45 ml) chopped fresh cilantro
Juice of 1 lime
8 small tortillas
1/2 cup (125 ml) 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.

Warm tortillas in the microwave for about 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.