2 skinless boneless chicken breasts
1 yellow or red bell pepper sliced
2 onions cut into slices
2 tsp canola oil
2 tbsp water
1 cup Maseca Tortilla Flour
Salt & Pepper
1 tsp chili powder
1. Heat up skillet and add canola oil. Cook chick breast until done.
2. Add onions and peppers and cook for 4-5 minutes.
3. Add chili powder, 2 tbsp water, salt, and pepper. Cook for 1-2 minutes.
Tortillas
4. Mix Maseca flour with water and salt as per directions on package. You can easily find Maseca at Sobey's.
5. Make small balls of dough (golf ball size) and place aside.
6. Place dough balls in tortilla press. You can also use a cast iron pan or a rolling pin.
6. Cook tortilla in a pan (medium heat) for 1 minutes each side.
7. Place chicken & pepper mix into a tortilla. Top with salsa or guacamole if you like.
