2 whole chicken breasts, split, boned, skinned
2 tbsp. oil
1 c. green pepper strips
3/4 c. onion slices
1/4 lb. Velveeta Mexican process cheese spread with jalapeno peppers, cubed
1 c. chopped tomatoes
4 (8 inch) flour tortilla

Cut chicken into thin strips. Saute chicken in oil in large skillet, 4 minutes. Add green peppers and onions; mix lightly. Cook over medium heat 5 minutes or until chicken is tender. Add Velveeta cubes; stir until cubes melt. Fill each tortilla with 1/4 of mixture. Top with tomatoes. Fold. 4 servings.