• 4 boneless skinless chicken breasts
• Extra-virgin olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 1/2 teaspoon ground cumin
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 large onion, thinly sliced
• 12 large tortillas, warmed, for serving
• 1 large bag shredded fiesta blend cheese
• Alabama White Sauce (page 80)
• Lime wedges, for serving

1. Set griddle to medium heat temperature.
2. In a 9 x 13-inch aluminum pan, add chicken and coat with olive oil.

3.  In a separate bowl, add all dry ingredients and mix to create seasoning. Add seasoning to all sides of chicken.

4. Add chicken to griddle and sear chicken for 5 minutes on each side, or until the internal temp reaches 160°F. Remove from the heat and slice into 1/2-inch nuggets.

5. Add olive oil, peppers, and onions to the griddle and sear for 8 to 10 minutes, seasoning to taste with salt and pepper.

6. Mix sliced chicken in with peppers and onions on griddle and cook for 8 to 10 minutes.

7.  Place tortillas shells on griddle for 1 to 2 minutes to warm.

8. Pull shell and load with all ingredients and drizzle with the white sauce, hold with toothpick if desired.