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Combine the marinade ingredients and marinate the chicken strips for 2 or 3 hours.
Sauté the onions and bell pepper in oil until golden brown. Remove from pan.
Sauté the chicken until well coated with the glaze. This will take about 10 minutes.
Add the vegetables and heat them through.
Spoon this mixture into the flour tortillas; add the avocado slices, sour cream, salsa, and cheese.
(Serves 4 to 6)
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