• 2 tsp Ground cumin
• 1 tsp Paprika
• 1 tsp Ground black pepper
• 4 Tbsp Olive oil
• 2 Tbsp Vegetable oil
• 4 boneless, skinless Chicken breast halves (each cut into six slices per half)
• ½ to 1 cup of Dei Fratelli Casera Salsa
• ½ cup Chicken broth
• 1 Avocado (peeled and sliced into thin strips)
• 1 Lime (cut into 8 wedges)
• 2 large cloves Garlic, minced
• 1 large Onion, peeled and cut into ¼-inch strips
• 1 Green bell pepper, cored and cut into ¼-inch strips

• 2 Red bell peppers, cored and cut into ¼-inch strips
• 8 small Flour or corn tortillas (6-inch) or leafy greens
• 2 tsp Kosher salt

Preparation:
In a large bowl, combine the salt, cumin, pepper, olive oil, garlic and the paprika. Place half the mixture in another medium-size bowl. In the large bowl, add the chicken strips and toss to coat. In the medium bowl, add the peppers and onions and toss to coat. Allow to sit at room temperature for 30 minutes. (This can be done the night before, kept in the refrigerator and removed 30 minutes before cooking.) In a large skillet over medium high heat, add the vegetable oil. When hot, add the pepper and onion mixture and stir constantly to prevent burning. Cook until slightly browned, about 3 to 5 minutes. Add the chicken broth, bring to a boil and reduce to medium low. Allow to simmer until almost all the broth is gone. Remove and place in a serving bowl. Meanwhile, heat a grill pan to medium high. Add the chicken strips and cook on each side for 2 minutes until slightly charred, opaque and cooked through. Season with additional salt if desired and place in a serving bowl.

Serves 4