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

Cut chicken into thin strips. Saute chicken in oil in large skillet. Add peppers and onions; mix lightly. Cook over medium heat 5 minutes. Add cheese. Stir until cheese melts. Fill each tortilla with 1/4 of chicken mixture. Top with tomatoes and fold. Yield 4 servings.