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Prep time: 10 minutes Cooking time: 15 minutes Makes four servings 2 tablespoons vegetable oil 1 pound skinless, boneless chicken breasts or beef sirloin steak, cut into strips 1 medium green or red pepper, cut into 2-inch-long strips (about 1-1/2 cups) 1 medium onion, sliced (about 1/2 cup) 1-1/2 cups Pace Chunky Salsa 8 flour tortillas (8-inch), warmed Guacamole (optional)

Heat oil in a 12-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring often. Add pepper and onion to skillet. Cook until vegetables are tender-crisp. Stir in salsa. Cook until chicken mixture is hot and bubbling. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with additional salsa. Fold tortillas around filling. Serve with guacamole, if desired. Tip: Serve with grilled vegetables such as sliced red or green peppers, red onion wedges, portabella mushroom and zucchini slices. For dessert, serve rice pudding sprinkled with nutmeg.