Cooking Directions

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
• Stir the pepper and onion in the skillet and cook until they're tender-crisp.  Stir the picante sauce in the skillet and cook until the mixture is hot and bubbling.
• Spoon about 1/2 cup chicken mixture down the center of each tortilla.  Top with additional picante sauce.  Fold the tortillas around the filling.  Serve with guacamole, if desired.

Ingredients

• 2 tablespoons vegetable oil
• 4 skinless, boneless chicken breast halves or 1 beef sirloin steak (about 1 pound), cut into strips
• 1 medium green or red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
• 1 medium onion, sliced (about 1/2 cup)
• 1.5 cups Pace® Picante Sauce
• 8 (8-inch) flour tortilla, warmed