1 tsp. oil
1 lb. (450 g) boneless skinless chicken breasts, cut into strips
3 cups fresh stir-fry vegetables (tomato, red and green peppers, onions)
2 tsp. chili powder
8 small flour tortillas
1 cup Cheddar Shredded Cheese
2 ripe avocados, chopped
1 tsp. olive oil
2 Tbsp. lime juice
1 clove garlic, minced
Heat oil in nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until done, stirring occasionally.
Stir in dressing, vegetables and chili powder; cook 5 min. or until vegetables are crisp-tender, stirring occasionally.
Top tortillas with chicken mixture and cheese; roll up.
Served with salsa, sour cream and Guacamole.
Mash avocados with fork in a bowl.
Add remaining ingredients; mix well.
Sponsor by: Wrist Watches