Seasoned chicken breast gets seared until deep golden, then rests before slicing into juicy, tender pieces packed with smoky, chili-spiced flavor. Sweet caramelized bell pepper and onion pile in alongside melty shredded cheese, all folded into a crisp, golden-brown tortilla that's pressed until it turns crackly at the edges. Every bite delivers that satisfying contrast of crunchy exterior and warm, gooey center, especially good with a squeeze of fresh lime and a scoop of salsa on the side. The chicken and vegetables are packed with bold, smoky flavor from chili powder, cumin, and smoked paprika, so nothing here tastes like a compromise. It's a quick, crowd-pleasing dinner that comes together fast and reheats well for lunch the next day, making it a solid choice for a gluten free table.
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Pat the chicken breasts dry and coat evenly with the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken breasts and cook for 6–7 minutes per side, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer and the exterior is deep golden. Transfer to a cutting board and let rest for 5 minutes, then slice or shred into bite-sized pieces.
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