Directions

1. In a deep skillet, melt the butter, then add the peppers and onion and cooked until slightly softened.
2. In a bowl, combine the Italian dressing, cumin, salt, garlic powder, chipotle black pepper, oregano, brown sugar, and chili powder. Mix well.
3. Add the dressing to the sautéing vegetables. Heat over medium-low for 5 minutes, stirring frequently.
4. Add the cooked chicken and steak slices and stir well; cook until the meat is thoroughly heated.
5. Warm the tortillas and place your desired amount of meat/veggies on each tortilla. Top with sour cream or shredded cheese if desired, then fold and eat! Serve hot.