Ingredients:
1 medium green bell peppers
1 medium red bell peppers
4 boneless skinless chicken breast halves
2 teaspoons vegetable oil, divided
1 garlic cloves, pressed
1 (1 ounce) envelope onion soup mix
1/2 cup water
1/2 cup salsa
12 flour tortillas, warmed
guacamole
salsa
shredded cheese
sour cream
Directions:
Cut bell peppers into 1/2 inch strips. Cut chicken into thin strips.
Heat stir-fry skillet over medium high heat. Add 1 t of the oil and chicken. Stir-fry 3-4 minutes or until chicken is no longer pink. Remove from skillet; set aside.
Add remaining oil, bell peppers and garlic pressed. Stir-fry 1-2 minutes until vegetables are crisp-tender.
Add chicken, soup mix, water and salsa to a bell pepper mixture.
Cook and stir 2-3 minutes or until heated through.
To serve place chicken mixture in center of tortillas.
Servings: Serve
Time preparation: 15 min.
Time total: 30 min.