1 1/2 lbs. boneless chicken breasts
1 med. onion
1 green pepper
2 tomatoes
1/2 c. sliced black olives
2-4 tbsp. oil for cooking

SEASONING:

1 tsp. chili powder
1 tsp. black pepper
1 tsp. white pepper
1/2 tsp. salt
1/8 tsp. cayenne (opt.)
1 (8 oz.) jar salsa
8-10 corn or flour tortillas
1 (8 oz.) can sour cream (opt.)

Cut chicken into thin strips after skinning. Cut onion into slivers. Cut pepper into strips after seeding. Cut tomatoes into wedges. In small bowl combine seasonings. Heat oil in large skillet. Saute onion and pepper until barely tender. Add chicken. Cook on high heat for a few minutes. Add tomatoes and black olives. Cook until chicken is no longer pink, 3 to 5 minutes. Stir in seasoning mix and remove from heat. Heat tortillas wrapped in foil in oven just until warm. Spoon chicken mixture into soft tortillas. Top with salsa and sour cream.