Price/Availability Effective Date: February 10, 2014
|2 tbsp||Becel® Oil|
|1 lrg||Onion thinly sliced|
|1 med||Green Bell Pepper cut into thin strips|
|1 med||Red Bell Pepper cut into thin strips|
|1||Clove Garlic finely chopped|
|8||Tortillas whole wheat, heated|
|0.75 lb||Boneless skinless chicken breasts cut into thin strips|
|1 tbsp||Lime Juice|
|2 tsp||Chilli Powder|
|0.5 tsp||Ground Cumin|
|0.25 tsp||Cayenne pepper|
- 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.
+Not available at Walmart.
++Available in select stores only.
* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or Walmart.ca for availability.
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