This is really is good without the tortillas. It can be served on a plate with a couple of romaine lettuce leaves underneath it.
2 pounds boneless chicken
1 onion, thinly sliced
1 red or green bell pepper, sliced
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup chicken broth
1 Tablespoon fresh lemon juice
8-10 warm tortillas (optional)
1/2 cup cheddar cheese (grated)
lettuce and tomato as desired
Cut chicken across the grain into 1/2 inch diagonal strips. Place in a
slow cooker. Top with onion, bell pepper, and lime.
In a small bowl, combine chili powder, cumin, salt, and broth. Pour
mixture over chicken. Cover and cook on LOW for 6 to 7 hours or until
chicken is tender.
Spoon several slices of chicken mixture with sauce into center of each
warm tortilla. Fold over. Top with nonfat sour cream, cheese, lettuce
and tomatoes. Or serve on a bed of lettuce.
Optional: Add slices of lime along with bell peppers and onions.
Remove Lime before serving.