Place tortillas on a baking sheet; lightly coat each tortilla with cooking spray. Broil 4 to 5 minutes or until crisp, turning once; set aside.
Place pepper stir-fry in a colander. Rinse in cold running water 30 seconds or until peppers thaw; drain well, and pat dry.
Coat a large skillet with cooking spray; place over medium-high heat until hot. Add pepper stir-fry; sauté 4 minutes. Add chicken, seasoning, salt, and red pepper. Sauté 2 to 3 minutes or until chicken is done.
Top each tortilla with 1/2 cup chicken mixture and 1/4 cup cheese. Broil 1 minute or until cheese melts.