2 tbsp. vegetable oil
1 lb. boneless chicken breasts OR beef sirloin steak, cut into strips
1 medium green or red pepper, cut into strips
1 medium onion, sliced
1 1/2 cups Salsa
8 flour tortillas (8")
sour cream, guacamole and grated cheddar cheese (optional)

Heat oil in skillet. Add chicken and cook until browned, stirring often.
Add pepper and onion and cook until tender-crisp.
Add salsa and heat through.
Spoon about 1/2 cup chicken mixture down center of each tortilla.
Top with additional salsa. Fold tortilla around filling.

Serve with sides of sour cream, guacamole and cheese.
Serves 4.

Note: Our family prefers using PaceŽ Picante Salsa with all of our Mexican foods.