2 whole chicken breasts, split, boned, skinned
2 tbsp. oil
1 c. green peppers, diced or striped
3/4 c. onions, diced
1/4 lb. Velveeta Mexican cheese (cubed or shredded)
1 c. chopped tomatoes
4 (8 inch) tortillas

Cut chicken in strips or chunks (your preference). Saute chicken in oil in skillet 4 minutes. Add green pepper and onions; mix lightly. Cook over medium heat 5 minutes or until chicken is tender. Add cheese, stir until cubes are melted. Fill each tortilla with 1/4 of mixture. Add tomato. Fold and seal.