1/4 cup thinly sliced seeded jalapeno pepper (about 2 peppers)
1/3 cup chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon black pepper
12 ounces skinned, boned chicken breast, cut into 2 x 1/4-inch strips
4 (8-inch) flour tortillas
2 tablespoons light cream cheese with garlic and spices
How to Make It
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and jalapeño; stir-fry 12 minutes or until crisp-tender. Remove bell pepper mixture from skillet; stir in cilantro, salt, and black pepper.
Heat 1 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 3 minutes or until done. Return pepper mixture to skillet; cook 1 minute or until thoroughly heated.
Heat tortillas according to package directions. Spread 1 1/2 teaspoons of cream cheese over each tortilla. Divide chicken mixture evenly among tortillas; roll up.