STIR FRIED CHICKEN AND VEGETABLE SOFT TACOS

1 lb. boneless skinless chicken breast halves, cut into strips
1 red bell pepper, cut into bite-sized strips
1 onion, sliced, separated into rings
1 small zucchini, sliced
1 poblano chile, if desired, seeded and sliced
1 cup Old El Paso Thick ‘n Chunky Salsa
8 (8 to 10-inch) flour tortillas, heated as directed on package

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 2 to 3 minutes or until browned.

Add bell pepper, onion, zucchini and chile; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.

Stir in 1/2 cup of the salsa; cover and cook 1 minute.

TO SERVE:
Spoon chicken mixture onto warm tortillas; fold over or roll up. Serve with remaining 1/2 cup salsa.

Makes 8 soft tacos; 4 servings
From: Recipelink.com
Source: Recipe booklet: Make it Easy Mexican, Pillsbury Classic Cookbooks, January 1998