1. Combine cumin, chili powder, garlic powder, salt, and pepper in a large resealable plastic bag; add chicken. Seal and shake to coat.
2. In a large skillet over medium-high heat, heat 2 tablespoons oil until hot; cook peppers and onion 8 to 10 minutes, or until tender. Remove to a platter. Add remaining oil to skillet and cook chicken 6 to 8 minutes, or until no longer pink, stirring occasionally. Return vegetables to skillet; mix well. Remove from heat and stir in lime juice.
3. Heat tortillas according to package directions.
4. Spoon chicken mixture evenly down center of tortillas and roll up.
Recipe and Image from the Mr. Food Test Kitchen
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