3 pounds skinned and boned chicken breast
4 tablespoons chile powder
1 tablespoon cumin
1 tablespoon white pepper
3 tablespoons garlic powder
1 1/2 tablespoons crushed chile pepper
1 tablespoon salt
5 tablespoons vegetable oil
3 tablespoons unsalted chicken base
1 red bell pepper, in strips
1 yellow bell pepper, in strips
1 red onion, in strips
1/4 cup white wine
6 (8-inch) flour tortillas

Garnish
1/2 cup sour cream
1/2 cup guacamole
1 cup chopped tomatoes
1/2 cup refried beans

Trim chicken and cut diagonally into strips. Mix with spices. Add oil and mix well. Cover and marinate.

Heat skillet. Stir-fry meat; when almost done add vegetables and wine. Remove from heat. Vegetables should remain crisp. It is best to work in 3 or 4 batches instead of putting everything in the pan at once. Wrap meat in tortillas and garnish as desired.

Serves 8.