1/4 cup fresh lime juice
2 teaspoons olive oil
1/2 teaspoon chili powder
4 skinless boneless chicken breasts
2 medium red bell peppers, cut into wide strips
1 large red onion, cut into wedges
2 medium tomatoes, chopped, divided
1/2 cup chopped green onion
1/4 cup chopped fresh cilantro or parsley, divided
8 whole-wheat tortillas

Directions
In a shallow glass dish, combine lime juice, oil, and spices. Mix well. Reserve 2 tablespoons of marinade. Add chicken to dish; turn to coat. Cover dish with plastic wrap; refrigerate for 30 minutes.

Preheat broiler. Drain the chicken; place on broiler pan. Discard marinade in dish. Broil 3 inches from heat, basting with the reserved marinade and turning once, until no longer pink, about 10 minutes. Place chicken on a plate and cover to keep warm.

Place bell peppers and red onion on broiler pan. Broil until lightly charred, turning once, about 8 minutes.

Cut chicken into strips; place in a large bowl. Add broiled vegetables, 1 cup of tomatoes, green onion, and 2 tablespoons of cilantro. Mix gently. Divide the tortillas among serving plates. Top with chicken mixture. Fold tortillas to enclose filling. Serve with remaining tomatoes and cilantro.

Serves 8