1. Cut bell peppers into 1/2 inch strips. Cut chicken into thin strips. 2. 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. 3. Add remaining oil, bell peppers and garlic pressed. Stir-fry 1-2 minutes until vegetables are crisp-tender. 4. Add chicken, soup mix, water and salsa to a bell pepper mixture. 5. Cook and stir 2-3 minutes or until heated through. 6. To serve place chicken mixture in center of tortillas. ---------------------------------------------------------------------------
Nutrition
Ingredients
