- 4 to 6 medium-size flour tortillas
- 1 tablespoon [15 mL] vegetable oil
- 1 pound [454 g] boneless chicken breast, cut into strips
- 1 medium-size onion, cut into strips
- 1/2 red bell pepper, cut into strips
- 1/2 green bell pepper, cut into strips
- 1/2 cup [125 mL] cheese spread
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- Warm tortillas, wrapped in foil, into a preheated 350°F [180°C] oven for 7 to 9 minutes
- or
- Heat tortillas in a medium frypan over medium heat, 1 minute per side.
- In a medium-size frypan, heat vegetable oil.
- Stir-fry chicken and onion strips until almost cooked; drain.
- Add red and green bell pepper strips; stir-fry for 2 to 3 minutes more.
- Remove from heat.
- Add cheese spread, stirring until melted.
- Spoon mixture evenly among tortillas; fold over to seal.
- Serve immediately.
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