At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 15 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 4 servings.

• Calories: 410 kcal
• Protein: 38 g
• Carbohydrates: 34 g
• Fat: 14 g
• Sodium: 754 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Chicken and Vegetables

Have these measured and ready before you begin.

• 1 1/4 pounds (570 g) boneless, skinless chicken breast, cut into 1/2-inch strips
• 1 medium yellow onion
• 2 medium red bell peppers
• 2 medium green bell peppers
• 2 tablespoons olive oil
• 4 flour tortillas

Marinade

• 3 tablespoons lemon juice
• 1 teaspoon ground black pepper
• 2 garlic cloves, chopped
• 2 tablespoons soy sauce
• 1 teaspoon powdered sugar

Directions

1. Cut the chicken into even 1 1/4–1 1/2-inch (3–4 cm) strips.

2. Combine the lemon juice, soy sauce, powdered sugar, black pepper, salt, and garlic; toss with the chicken and marinate for 30 minutes in the refrigerator.

3. Slice the onion into thin half-moons. Halve and seed both kinds of bell pepper, then cut them into strips similar in size to the chicken.

4. Heat the olive oil over medium-high. Cook the chicken in a single layer until browned and 165°F (74°C), 5–7 minutes; transfer to a plate.

5. Cook the onion and peppers until tender-crisp, 5–6 minutes, then return the chicken and toss just until hot.

6. Divide among warmed tortillas, roll, and serve.

Sources

1. USDA FoodData Central — April 2026 data release