Travel south of the border in less than a half hour with this at-home Mexican supper.

Ingredients

• 1 chicken breast cut into strips
• 2 tablespoons vegetable oil, such as safflower
• 1 teaspoon Taco Seasoning
• Coarse salt and ground pepper
• 1 bell peppers (ribs and seeds removed), thinly sliced
• 1/2 medium red onion, halved and thinly sliced
• 1 garlic cloves, thinly sliced
• 2 flour tortillas (6-inch)
• Fresh cilantro leaves, for serving
•  reduced-fat sour cream, for serving 
• Lime wedges, for serving

Directions

1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with taco seasoning, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
3.  Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.