Directions

1. In a large resealable plastic bag combine chicken, lime juice, chili powder and cumin. Seal bag; turn to coat. Refrigerate 1 hour to 8 hours.
2. Remove chicken from bag; discard bag. Season chicken with pepper to taste.
3. Coat a large nonstick skillet with nonstick cooking spray; place over medium heat 1 minute. Add chicken; cook and stir 7 to 8 minutes or until no longer pink (165°F).
4. Meanwhile, preheat oven to 350°F. Place tortillas on a large baking sheet. Bake 3 to 5 minutes or until lightly browned and crisp. Remove from oven; set aside.
5. Place tortillas on 4 plates. Top each with chicken, beans, lettuce, tomatoes and cilantro. Top with salsa and yogurt (if desired), and serve.