There are lots of tortillas that are more healthful than white flour tortillas. Try Rudi’s Organic Spelt or Multigrain with Flax; Food For Life Brown Rice Flour; or French Meadow Bakery's Hemp Tortillas
Marinade for chicken or meat:
4 garlic cloves (finely chopped)
2 teaspoons sea salt
1 teaspoon freshly ground black pepper or to taste
2 teaspoons ground cumin
½ cup fresh lime juice
¼ cup unrefined (cold-pressed extra virgin olive oil)
2 Tablespoons chopped cilantro (optional)
2 pounds boneless
2 Tablespoons unrefined (cold-pressed extra virgin olive oil)
2-3 bell peppers
1-2 red onions (halved and sliced thin)
2 garlic cloves (finely minced)
Sea salt and black pepper to taste
Accompaniments: 12-16 warmed flour or rice tortillas (guacamole, pico de gallo (salsa), sour cream, shredded cheese)
Steps
Combine garlic, sea salt, pepper, cumin, lime juice, oil and cilantro in a non-reactive container, such as glass. Add meat to marinade and turn to coat well. Marinate for at least 1 hour at room temperature or overnight in the refrigerator, turning occasionally.
Preheat the grill to medium heat. Remove chicken from refrigerator 30 minutes before grilling. Grill chicken a few minutes on each side until cooked through.
Heat oil in a large skillet over medium heat. Add peppers, onion and garlic. Season with salt and pepper to taste. Saute the mixture, stirring, for 10-12 minutes, or until softened. You can add the cooked, sliced meat to the vegetable mixture and combine everything or serve both separately.
Warm tortillas on both sides over medium heat on a griddle pan. Or if you are heat a large amount, wrap the entire stack in parchment paper, then aluminum foil and heat through in a 350 degree oven. Serve with desired accompaniments.
