In a large skillet heat 1 teaspoon salad oil. Saute 1 onion, slivered and 1 green pepper, cut into thin strips. Remove and set aside.

In same skillet fry 1 pound chicken tenders (breast meat) cut into small pieces. Add 1 package Fajita seasoning and 1/4 cup water. Blend well. Bring to boil, reduce heat, simmer for 5 minutes, stirring occasionally. Return vegetables to skillet, add 1 tomato cut into thin wedges. Serve hot in pita (pocket bread) halves as desired with sour cream, lettuce, olives, salsa. Makes 4 to 8 servings.