- Portion size 4 servings
MethodIn small bowl, mix together chili powder, oil, lime juice, cumin, oregano, garlic, salt and cayenne pepper; divide in half and set aside separately.
Between plastic wrap, pound chicken to generous 1/2-inch (1 cm) thickness; rub with one of the lime mixture halves.
Place chicken on foil-lined rimmed baking sheet; broil, turning once, until browned and no longer pink inside, about 8 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes. Slice thinly and keep warm.
Meanwhile, in nonstick skillet, fry remaining lime mixture, onion, green and red peppers and zucchini over medium-high heat, stirring occasionally, until tender-crisp, about 4 minutes. Stir in coriander. Divide chicken and vegetables among tortillas; sprinkle with cheese, salsa and sour cream (if using) and roll up.