• 12 oz. skinless, boneless chicken, cut into strips
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1 small red or yellow bell pepper, cut into strips
• tortillas, warmed
• salsa
• 1/3 cup shredded cheddar cheese

Directions:

1. Sprinkle chicken strips with chili powder and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and bell pepper strips in hot skillet over medium heat for 4 to 6 minutes or until chicken is no longer pink and pepper strips are tender. Drain if necessary.
2. Divide chicken and pepper mixture between warmed tortillas. Top with Salsa and cheese. Roll up; cut in half.

Adapted from this recipe