2 tablespoons vegetable oil

1 pound skinless, boneless chicken breasts or beef sirloin steak,

cut into strips

1 medium green or red pepper, cut into 2-inch-long strips

(about 1 Z\x cups)

1 medium onion, sliced (about Z\x cup)

1 ½ cups chunky salsa

8 flour tortillas (8-inch), warmed

Guacamole (optional)

Heat oil in a 12-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring often.

Add pepper and onion to skillet. Cook until vegetables are tender-crisp. Stir in salsa. Cook until chicken mixture is hot and bubbling.

Spoon about ½ cup chicken mixture down center of each tortilla. Top with additional salsa. Fold tortillas around filling. Serve with guacamole, if desired.

Serving suggestion: Serve with grilled vegetables such as sliced red or green peppers, red onion wedges, portabella mushroom and zucchini slices. For dessert serve rice pudding sprinkled with nutmeg.