3 tbsp. vegetable oil
1 lg. onion, sliced
1 red or yellow bell pepper, thinly sliced
1/4 tsp. ground cumin
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
1/4 tsp. dried oregano, crumbled
1/4 tsp. dried thyme, crumbled
1/2 c. canned chicken broth
4 boneless chicken breast halves, skinned and cut into strips
Warm flour tortillas
1 tomato, chopped
1 avocado, peeled and chopped
1 c. purchased salsa

Heat oil in heavy large skillet over medium high heat. Add onion and bell pepper; saute until almost tender, about 10 minutes. Add cumin, paprika, cayenne, garlic powder, oregano, and thyme; continue cooking 1 minute. Mix in broth and bring to boil. Add chicken and stir until cooked through, about 5 minutes. Spoon chicken mixture into tortillas. Top with tomato and avocado. Roll up. Serve, passing salsa separately.