|Boneless, skinless, chicken breasts||1 1⁄4 Pound, cut into thin strips|
|Green pepper||1 , cut into strips|
|Red peppers||1 , cut into strips|
|Onion||1 Small, sliced|
|Garlic||2 Clove (10 gm), minced|
|Soft cream cheese with herb and garlic||8 Ounce (1 Container)|
|6 inch flour tortillas||16 , warmed|
Saute half of chicken in 1 tablespoon oil in large skillet until tender; remove from skillet.
Repeat with 1 tablespoon oil and remaining chicken.
Saute peppers, onions and garlic in remaining 1 tablespoon oil until crisp-tender.
Add chicken to skillet; mix well.
Spread approximately 1 tablespoon cream cheese over each tortilla.
Place 1/2 cup chicken mixture in center of each tortilla; roll up.