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Ingredients:

2 pounds boneless skinless chicken breast
seasoned salt to taste
3/4 cup olive oil, extra virgin
2 pounds green bell peppers
1 pound red bell pepper
1 pound yellow onion
2 flour tortillas
salsa, medium, to taste
1 pound shredded Cheddar cheese

1. Cut chicken into 1/4 inch strips lengthwise, cutting away any extra fat.

2. Pour 3 oz. olive oil into large saucepan. Heat on medium-high temperature. Oil should be clear not dark.

3. Place chicken in bowl and sprinkle with seasoning until coated. Slowly place chicken strips in the saucepan. Let chicken cook for 5-7 minutes while you prepare the vegetables.

4. Rinse peppers in cool water then dry.

5. Cut onions in half then cut 1/4-1/8 inch slivers. Then place onions and 3 oz. olive oil in another saucepan. Cook at medium-high heat. Hold.

6. Cut peppers in half then in 1/4-1/8 inch lengthwise strips. Remove inner seeds and stem. Place in large saucepan and brown.

7. Microwave Tortillas for 30 seconds-1 minute. Place chicken and vegetables in separate bowls. Dish up approximately 2 oz. chicken and 3 oz. of vegetables into each tortilla. Add cheese and salsa. Lastly, roll and fold tortillas then serve.

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