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 with jalapeno peppers, cubed
4 (8") flour tortillas
1 c. chopped tomatoes

Cut chicken into thin strips. Place chicken in 1 1/2 quart casserole. Microwave on high 3-5 minutes. Add green peppers and onions, mix lightly. Continue to microwave uncovered 4-6 minutes, stirring every 2 minutes or until vegetables are crisp tender. Add cheese; mix lightly. Microwave 2-3 minutes or until cheese is melted. Let stand 5 minutes. Fill tortillas with 1/4 chicken mixture. Top with tomatoes.