The Tabernacle In Branson

The Tabernacle In Branson



By Brenda Storch, Messianic Rebbetzin of The Tabernacle


  • 1 tsp. Minced Garlic
  • 1 tsp. Minced Onions
  • 3/4 tsp. Cumin
  • 3/4 tsp. Oregano
  • 1/2 tsp. Cilantro
  • 1/2 tsp. Black Pepper
  • 1/4cup each line and orange juices
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 ½ pound boneless skinless chicken breasts, cut into thin strips
  • 1 medium green bell pepper, cut into thin strips
  • 1 medium onion, thinly sliced
  • 8 flour tortillas, 8-inch

  • Mix juices, oil, all of the spices and salt in a small bowl. Reserve ¼ cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
  • Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserve marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2-3 minutes or until heated through.
  • Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired.