This versatile recipe can be used with turkey, beef or even pork if you prefer.
1 Pkg (1 1/2 Tbs) of Chipotle Seasoning Mix
1/4 c. oil
3 Tbs Vinegar
1 lb Chicken (Boneless skinless breast or tenders)
1 Large onion, sliced thin
1 red bell pepper, sliced thin
1 medium zucchini, sliced into thin strips
6-8 Flour tortillas or Hard shell Corn Tortillas (whichever you prefer)
In a small bowl combine oil, chipotle seasoning mix and vinegar, stirring well to combine. Cut the chicken into strips, place them in a large ziploc bag and pour half of the marinade over the chicken. Seal the bag and rub the outside to ensure the chicken is thoroughly coated in the marinade. Refrigerate for (at least) 20 minutes.
In another large bag, place the onion, bell pepper and zucchini, then pour the remaining marinade over the vegetables. Seal the bag and rub the outside to ensure the vegetables are evenly coated.
Heat a skillet over medium heat, add the marinated chicken and cook, stirring occasionally for about 5 minutes. Add the marinated vegetables and cook an additional 4-5 minutes, or until the veggies are heated throughout and tender-crisp. Serve in warm flour tortillas or hot corn tortillas with whatever additional toppings you desire.
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