2 thinly sliced chicken breasts
2 tablespoons Sriracha
1 cup chopped purple cabbage
3 sliced thin bell peppers
1 package of shredded Mexican cheese
Preheat oven to 350 degrees
Place chicken on pan sprayed with olive oil. Top with Sriracha sauce so it covers each piece. Bake until fully cooked.
When chicken is done cooking, shred it with a fork.
While shredding chicken, put tortillas in tin foil, cover completely and place in oven to warm them.
When shells are warm, top with shredded chicken, peppers, cabbage, sprinkle of shredded cheese and drizzle of lime juice.
Side note: You can substitute lettuce wraps for the tortillas.