1 pound chicken breast tenders cut into 1/4-inch strips
8 8-inch flour tortillas fat-free ()
0.5 cup monterrey jack cheese shredded
2 teaspoons olive oil
16 ounce pepper stir-fry frozen
2 teaspoons mexican seasoning salt-free
Equipment
frying pan
Directions
Heat oil in a large nonstick skillet over medium-high heat.
Add chicken, and cook, stirring occasionally, 6 minutes.
Remove chicken, and set aside.
Add pepper stir-fry, garlic, and Mexican seasoning to pan. Saut 6 minutes or until vegetables are tender and most of water has evaporated.
Add chicken, and cook 2 to 3 minutes or until thoroughly heated.
Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture onto each tortilla; sprinkle each with 1 tablespoon cheese. Fold bottom and sides of tortillas to center.
Serve with reduced-fat sour cream and salsa, if desired.
