1 teaspoon Italian seasoning*
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/4 teaspoon pepper
2 (6-ounce) boneless skinless chicken breasts, cut into 1/4-inch strips
1 medium green bell pepper, cut into thin strips
1 medium onion, sliced 1/4-inch
1 medium tomato, cut into 12 wedges, halved crosswise
8 (8-inch) flour tortillas, warmed
Shredded Cheddar cheese
Light or fat free sour cream
Fresh cilantro leaves
Hot pepper sauce
Combine Italian seasoning, garlic powder, ground red pepper and pepper in small bowl. Rub onto chicken strips; let stand 15 minutes at room temperature.
Melt butter in 10-inch skillet until sizzling; add chicken. Cook over medium heat, stirring occasionally, 3-5 minutes or until chicken is no longer pink. Add green pepper and onion; continue cooking 4-6 minutes or until vegetables are crisply tender. Add tomatoes; continue cooking 1 minute.
To serve, spoon chicken mixture into warmed tortillas; serve with desired toppings.
*Substitute 1/4 teaspoon each oregano leaves, dried marjoram leaves and dried basil leaves and 1/8 teaspoon rubbed sage.