4-5 pieces of boneless, skinless chicken, cut into strips (increase amount with size of family or appetite)
2-3 med. zucchini, cut into 2" strips
1 onion, sliced into 1" lengths
1 green or red pepper (optional), sliced
1 (12 oz.) can Mexican style tomatoes
6-8 flour tortillas
Chili powder
Salt & pepper
1 tbsp. cooking oil

1. Stack and wrap tortillas in foil and warm in 200 degree oven.

2. Brown chicken in large skillet until no longer moist.

3. Add onion, zucchini and pepper to chicken and stir fry until veggies are crisp but cooked.

4. Season to taste with salt, pepper, chili pepper, etc.

5. When mixture is no longer moist, add Mexican style tomatoes.

6. Stir fry mixture until well blended and no longer runny.

7. Add more chili powder if more spice desired.

8. Roll mixture in warmed tortillas and serve with rice, sour cream, garnish, etc.

9. Add or delete ingredients with personal preferences.

10. Great for lunch, dinner and as a leftover.

11. Serves as many as needed. Inexpensive and good.