Ingredients

• 1 1/2 tsp. olive oil
• 2 medium green (red or yellow) bell peppers, cut into strips
• 1 medium onion, sliced
• 2 cloves garlic, finely chopped
• 1 lb. raw chicken breasts or tenderloins, cut into 2-inch strips
• 1 tsp. ground chili powder
• 1 tsp. ground cumin
• 1 tsp. crushed red pepper flakes
• ½ tsp. sea salt (or Himalayan salt)
• ½ cup fresh salsa
• 8 6-inch corn tortillas, warm
• 4 Tbsp. reduced-fat (2%) plain Greek yogurt
• ¼ cup chopped fresh cilantro
• Lime wedges

Topping: Mix together
1/4 c reduced Greek yogurt, sprinkle fresh cilantro, 1/2 lime juice, and 1/2 tsp chipotle powder.

Directions

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add bell peppers and onion; cook, stirring occasionally, for 5 to 6 minutes, or until onion is translucent and peppers are tender.
3. Add garlic; cook, stirring frequently, for 1 minute.
4. Add chicken, chili powder, cumin, pepper flakes, and salt; cook, stirring occasionally, for 7 to 8 minutes, or until meat is no longer pink.
5. Add salsa; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
6. Evenly top each tortilla with chicken mixture, yogurt, cilantro, and a squeeze of lime juice.