1 lb Boneless skinless chicken breast cut into strips. One each red and green pepper cut into strips. Sliced Onion 4 large tortillas 1/4 lb (4 oz) Queso Blanco Velveeta thinly sliced.

Cook chicken and veggies in a large skillet on medium heat until done.
Spoon chicken mixture onto each tortilla, top with Velveeta, fold in half and cook in batches in the skillet until browned on both sides and cheese is melted.