I always like when I find another recipe to add to my keeper file. Recently there have been quite a few being tucked into it. Here is one of the latest that I'm sure will be a favorite in our family for a long time!
2 lbs boneless skinless chicken breasts, cut into strips
1 Tbsp olive oil
2 each small yellow, red, and orange sweet pepper, julienned*
1 med Vidalia onion cut into thin wedges
2 Tbsp enchilada seasoning mix
¼ cup water
2 Tbsp honey
1 Tbsp parsley flakes
½ tsp salt
½ cup pineapple tidbits, drained
8 flour tortillas (10 inch) warmed
In a large skillet, cook chicken in olive oil for 4-5 minutes. Add peppers and onion; cook and stir for an additional 5 minutes. In a bowl combine seasoning mix and water, add honey, parsley and salt. Pour over chicken in skillet. Stir until everything is well coated. Add pineapples and cook and stir for 1-2 minutes. Place chicken mixture on one side of each warmed tortilla, fold tortilla over chicken.
Serve and enjoy!
*I prefer using the small sweet peppers but regular ones would work fine as well. Two small peppers equal 3/4 of a regular size.