Ingredients

• 1-1/2 teaspoons seasoned salt
• 1-1/2 teaspoons dried oregano
• 4 tablespoons canola oil, divided
• 2 tablespoons lemon juice
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes, optional
• 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
• 1/2 medium sweet red pepper, julienned
• 1/2 cup chopped onion
• 6 flour tortillas (8 inches), warmed
• 1/2 medium green pepper, julienned
• 4 green onions, thinly sliced
• Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions

1. First in a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. 
2. Turn to coat; cover. Refrigerate for 1-4 hours.
3. In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
4. Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
5. Spoon filling down the center of tortillas; fold in half. If desired, serve with toppings.