Heat 1 Tbsp (15 mL) Becel® Oil in large skillet over medium-high heat and cook onion, peppers and garlic until vegetables are tender, about 3 minutes. Remove vegetables from skillet; set aside. Add remaining Oil to skillet and brown chicken, stirring occasionally, until thoroughly cooked, about 2 minutes. Stir in lime juice, chilli powder, cumin and cayenne pepper. Return vegetables to skillet; heat through. Spoon chicken and vegetables onto tortillas. Top, if desired, with chopped tomatoes, refried beans, low-fat yogurt, light sour cream and shredded low-fat cheddar cheese. Roll up and enjoy.
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Last updated: January 13th, 2021
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