Chicken and Marinade

• 2 large chicken breasts (sliced horizontally to create 4 fillets, about 1 1/2 pounds)
• 2 tablespoons olive oil
• 3 tablespoons brown sugar
• 2 tablespoons orange juice
• 2 tablespoons lime juice
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 2 teaspoons liquid smoke

Vegetables

• 1/2 red onion, thinly sliced
• 3 bell peppers, thinly sliced (any mix of colors)
• 1 tablespoon olive oil (for sautéing vegetables)

Tortillas and Toppings

• 8-12 flour tortillas
• 1 cup sour cream
• 2 tablespoons mayonnaise
• 1-2 tablespoons lime juice (for crema, to taste)
• 1/2 teaspoon salt (for crema)
• 1/4 to 1/2 teaspoon chipotle chili powder (for crema)
• 1/4 cup packed cilantro, finely chopped
• Cheese (such as shredded cheddar or Monterey Jack, quantity as desired)
• Guacamole or chopped avocados (quantity as desired)
• Avocado crema (optional, see Chipotle Lime Crema)
• Salsa (quantity as desired)
• Chopped tomatoes (quantity as desired)
• Black beans (quantity as desired)
• Freshly squeezed lime juice (for serving, quantity as desired)
• Additional cilantro for garnish