Frying the chicken in spices intensifies the flavor and creates a crispy exterior. When the onions and peppers are fried in the oil, they pick up flavors from the chicken. When slicing onions, a sulfuric compound is released which reacts with the saline in your eyes and creates a burning sensation. Onions which are kept in the refrigerator will release the compound less quickly and will prevent your eyes from watering―it works!

Chicken

     1 tablespoon canola oil
     2 skinless, boneless chicken breasts (1 pound)
     1 teaspoon garlic salt
     ¼ teaspoon ground cayenne
     ⅛ teaspoon ground black pepper

Vegetables

     1 onion, halved and sliced
     1 red bell pepper, sliced
     1 green bell pepper, sliced

Toppings

     Sour cream
     Cheddar cheese
     Spicy Salsa

4–6 large flour tortillas

1.  In a 5-quart nonstick sauté pan, heat the oil over medium heat.
     Sprinkle the chicken with garlic salt, cayenne and pepper. Fry
     the seasoned chicken for 15 minutes.

2.  When the chicken is fully cooked, place pieces on a chopping
     board and slice them into smaller pieces. Fry the onion and
     peppers in the same pan.

3.  When the peppers and onions are tender-crisp, add the
     chicken pieces back to the pan and reheat.

4.  Place tortillas in the microwave to warm for a few
     seconds or they can be heated in the oven in foil.

5.  Place 1 tortilla on each plate, top with chicken and peppers,
     then top with sour cream, cheddar cheese and salsa. Roll up
     each tortilla and enjoy.

     Makes 4 to 6 servings