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

Cut chicken into thin strips, saute chicken in oil in a large skillet for 4 minutes. Add green peppers and onion; cook over low heat for 5 minutes or until tender. Add Velveeta until melted. Fill each tortilla with 1/4 cup chicken mixture. Top with tomatoes and fold. Serves 4.