- 3 to 4 boneless, skinless chicken breasts - 1-2 Bell Peppers - 1 large Onion - 1 small lime or ½ lime - 2 Tblsp Taco seasoning - 6-inch Flour Tortillas
Fill the Mini Baker with the 6-inch tortillas, cover with foil, and put in a 250 degree oven to warm. Or put the Mini Baker in the microwave covered with a damp paper towel for @ 30-45 seconds to warm.
Slice the bell peppers with the Ultimate Mandoline or the Forged Cutlery Knives. Slice the onion with Apple Wedger. Put onions and bell peppers in the bottom of the Deep Covered Baker, sprinkle with 1 Tablespoon of taco seasoning.
Add the raw chicken on top of the peppers and onions, squeeze lime over the chicken using the Citrus Press and then sprinkle with another Tablespoon. Cover with the lid and microwave for 15 minutes.
When the chicken is done, cut it up in the baker using the Salad Choppers. Put on tortillas and enjoy!