4 (approximately 1 1/4 lbs.) boneless, skinless chicken breasts, cut into thin strips
3 tbsp. oil
1 green pepper, cut into strips
1 red pepper, cut into strips
1 sm. onion, sliced
2 garlic cloves, minced
1 (8 oz.) container Philadelphia brand soft cream cheese,
with herb and garlic
16 (6 inch) flour tortillas, warmed

Saute half of chicken in 1 tablespoon oil in large skillet until tender; remove from skillet. Repeat with 1 tablespoon oil and remaining chicken. Saute peppers, onions and garlic in remaining 1 tablespoon oil until crisp tender. Add chicken to skillet; mix well. Spread approximately 1 tablespoon cream cheese over each tortilla. Place 1/2 cup chicken mixture in center of each tortilla; roll up. Serve with salsa, if desired. 8 servings.