6 breast of chicken, de-boned and skinned
1 med. onion
2-3 green peppers
1 tbsp. chili powder
1/2 c. olive or peanut oil
3-4 cloves crushed garlic
Salt and pepper, to taste
1 tsp. freshly grated ginger (may use sm. cheese grater)
2 doz. flour tortillas (lg. preferred)

Cut chicken into thin strips. Chop onion, slice peppers into strips. In a heated wok or skillet, add oil, onion, peppers. Add in ginger, garlic, and chili powder, saute until onions are tender and peppers still slightly crisp.

Immediately add chicken strips to hot oil, pushing pepper and onion mixture to side. Stir-fry chicken on high heat, turning quickly, until done. Lightly stir all ingredients together, adding salt and pepper as desired. Spoon about 1/2 cup of chicken mixture into each tortilla and roll up. Serve hot, with wedges of Colby cheese and salsa. Serves 8-12.