1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon granulated garlic, 1 teaspoon salt
Add the olive oil to a cast iron or other heavy skillet, and heat over medium heat. While the skillet is heating, season the chicken breasts with about ¾ of the spice mixture.
Place the chicken in the heated skillet and cook for about 5-7 minutes on each side until it's cooked through (the internal temperature should reach be 165 degrees).
While the chicken is cooking, slice the onion, bell peppers, and poblano peppers into strips.
1 yellow onion, 3 medium bell peppers, 1 poblano pepper
Remove the chicken from the skillet, and add in the vegetables. Sprinkle the vegetables with the remaining seasoning, toss to coat, and cook for about 10 minutes, tossing occasionally.
While the vegetables are cooking, slice the cooked chicken into strips.
When the vegetables are cooked, add in the chicken and mix thoroughly. Remove the skillet from the heat.
Serve on top of flour tortillas with any desired toppings.
8 flour tortillas
Video
Notes
To speed up prep, have an extra skillet handy and cook your vegetables at the same time as the chicken in the second skillet.
Each chicken breast may differ in the time needed to cook, so check the internal temperature to ensure each is fully cooked.
Note that the peppers and onion shrink while they cook, so don't worry if it seems like there are too many when you first cut them into strips.
Keep in mind that smaller pieces of chicken and veggies are better for filling flour tortillas than pieces that are too big.
These keep well in the freezer for up to 2 months, if sealed in an airtight container. Store the filling separate from the tortillas.
Store in an airtight container in the fridge for up to 4 days. Store the filling separate from the container.
If desired, top with guacamole, sour cream, salsa, and/or a drizzle of lime juice.