Prep: 6 minutes; Cook: 15 minutes.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook, stirring occasionally, 6 minutes. Remove chicken, and set aside.
Add pepper stir-fry, garlic, and Mexican seasoning to pan. Sauté 6 minutes or until vegetables are tender and most of water has evaporated. Add chicken, and cook 2 to 3 minutes or until thoroughly heated.
Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture onto each tortilla; sprinkle each with 1 tablespoon cheese. Fold bottom and sides of tortillas to center. Serve with reduced-fat sour cream and salsa, if desired.
Cooking Light Superfast Suppers