1/4 cup oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano or palmful fresh, minced
1-1/2 teaspoons cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder blend
1/2 teaspoon paprika (optional)
1/4 to 1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breast, cut into thin strips
1 large colored bell pepper, thinly sliced
4 green onions, thinly sliced
1/2 cup diced red or sweet onion
6 flour tortillas (8 inches), warmed
Garnish: cheddar cheese, taco sauce, salsa, guacamole, tomatoes, sliced onions and sour cream - whatever you like
Mix 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.
Saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
Drain chicken. In same skillet, cook chicken until cooked.
Return pepper mixture to pan; heat through.
Spoon filling down center of tortillas; fold in half. Serve with desired toppings.