1 pkg. Holly Farms boneless and skinless chicken thighs
2 tbsp. vegetable oil
1 lg. green pepper, thinly sliced
1 lg. onion, thinly sliced
1/4 tsp. cumin
1/4 tsp. paprika
Salt and pepper to taste
Flour tortillas
Sour cream (optional)
Salsa (optional)

Slice chicken thighs into thin strips. Add oil to large, preheated skillet and saute onion and green pepper until crisp/tender. Remove from skillet. Add chicken strips to remaining oil and stir-fry until chicken is cooked. Stir in onion, green pepper, salt, pepper, cumin and paprika. Spoon into warmed tortillas. Fold like bundles and serve with sour cream or salsa. Serves 4.