2 med. sweet red, green or yellow peppers, cut into strips
1 lb. skinned & boned chicken breasts, cut into strips
Assorted toppers: avocado dip, salsa, shredded cheese or sour cream dip with chives
12 (6 to 8 inch) flour tortillas
3 tbsp. Italian salad dressing
1 tsp. chili powder

Wrap tortillas in foil; heat in 350 degree oven for 10 minutes. Combine dressing with chili powder. In preheated skillet, stir-fry peppers in 1 tablespoon dressing mixture over medium-high heat 2 minutes or until tender; remove. Stir-fry chicken, half at a time, in remaining dressing 2 minutes or until tender. Return chicken and peppers to skillet; heat through. Transfer mixture to 3 compartments of Tupperware serving center set. Add toppers to remaining compartments and center bowl. Serve tortillas in cover. Makes 6 servings.