1/3 cup chipotle sauce
2 tbls olive oil
1 lb chicken breast chopped
2 1/2 tsp chili powder
1 red bell pepper cut into slices
1 green bell pepper cut into slices
1 onion cut into slices
1 tbs olive oil
1/4 cup chipotle sauce
1 pkg whole wheat tortillas
Shredded low-fat parmesan
Add the chicken breast, 1/3 cup chipotle sauce, garlic, olive oil, salt, pepper and chili powder to a bowl and refrigerate for 30 minutes.
Remove chicken from refrigerator and cook on medium-high for 10-15 minutes. Remove from the pan and set aside.
In another bowl, add the onion and red and green pepper, 1/4 cup chipotle and 1 tbs olive oil and mix well. Cook on medium heat for 2-3 minutes or until veggies are opaque but still crisp.
Add the chicken to the veggies and place stove on low mixing well for 1-2 minutes then set aside.
In another skillet, coat with cooking spray and cook each tortilla 2 minutes on each side or until done. When removing the tortillas from the skillet place in a tortilla warmer if you have one or place in a slightly damp, hot paper towel.
Divide the chicken among the bell peppers, sprinkle with parmesan and and serve with spicy salsa.