Dash each of salt, black pepper, coy sauce, hot sauce, Worcestershire sauce and any other desired seasoning.
1 each of red yellow and green bell peppers
Pack of flour tortillas
Mexican Shredded Cheese
Marinate the boneless chicken strips in salt, b.pepper, hot sauce, soy sauce and worcestershire sauce. I use whatever sauces I have on hand..Experiment..Let it sit for atleast half an hour. The longer the better!!
In the meanwhile, resist on doing your laundry and start slicing the bell peppers and onions. Although I am a huge fan of using the frozen stuff and would usually always use the frozen stir-fry peppers but for this I request using fresh.. Dice them until they look tall, slim and pretty.
Now put the excess marinade from the chicken into the bell peppers and let these sit until ready to be used.
Add the sliced onions to the peppers with the marinade as well.
toss them around until all looks moist with the marinade. Yum. You will need all of this so don;t eat right off the bowl yet.
In a skillet, add some butter and stir fry the chicken until it starts to change color.
When it looks something like this, put the flame on high and burn off all the water.
Once almost dry, toss in the veggies..
Just like that..
Now nuke the tortilla and put it on a plate.
Spread some sour cream and lay the chicken in the middle just like that. Sprinkle some shredded cheese..
Roll it up and serve with salsa and more sour cream.