This recipe can easily be doubled if you're serving a large group.
Southern Living SEPTEMBER 2007
Prepare chicken strips according to stove-top package directions. Remove chicken from skillet.
Sauté onion, bell pepper, and next 3 ingredients in hot oil in skillet over medium-high heat 6 to 8 minutes or until vegetables are lightly browned. Stir in chicken strips and 2 Tbsp. water, and cook 2 to 3 minutes or until mixture is thoroughly heated.
Arrange tortillas in 4 individual serving bowls. Divide lettuce and cheese evenly in tortilla-lined bowls. Top with hot chicken mixture. Serve with desired toppings.
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