2 pounds boneless, skinless chicken
1 onion, thinly sliced
1 red or green bell pepper, sliced (I used a combo of all colored peppers)
2 teaspoons chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/2 cup chicken broth
1 tablespoon fresh lime juice (I used lemon juice)
8 warm flour tortillas (I used low carb, high fiber tortillas)
1 cup Cheddar cheese (I used 2% mexican blend)
Cut onions, peppers, and chicken into strips.
In a small bowl, combine chili powder, cumin, salt, and broth.
Pour mixture over chicken and marinate.
Grill chicken, onions, and peppers.
Spoon several slices of chicken mixture with sauce into center of each warm tortilla.
Top with sour cream, guacamole, cheese, lettuce, tomatoes, and salsa.