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Source of Recipe


Nelda Foust






Recipe Introduction


Optional toppings: guacamole, additional salsa, shredded cheese, pico, and sour cream.





List of Ingredients



• 1 medium green bell pepper
  
• 1 medium red bell pepper
  
• 4 boneless, skinless chicken breast
  
• 2 tsp. vegetable oil, divided
  
• 1 garlic clove, pressed
  
• 1 envelope Onion Soup Mix
  
• 1/2 cup water
  
• 1/2 cup salsa
  
• 12 flour tortillas, warmed
  






Instructions



1. Cut bell peppers into 1/2 inch stips. Cup chicken crosswise into thin strips.
   
2. Heat medium skillet over medium-high heat. Add 1 tsp. 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. Stir fry 1-2 minutes or until vegetables are crisp-tender.
   
3. Add chicken, soup mix, water and salsa to bell pepper mixture. Cook and stir 2-3 minutes or until heated through.
   
4. Serve with toppings.
   






Final Comments


You can substitue chicken for sirloin, cut in thin strips or have a combination of both.