Serves 4

Prep time 10 min.

Cook time 20 min.


12 oz boneless, skinless chicken breast halves, cut into strips

1 tsp. garlic powder

Salt and black pepper, optional

1 Tbsp. vegetable oil

1 small onion, cut into thick wedges

1 green bell pepper [or yellow bell pepper], cut into strips

1 can (14.5oz.) Del Monte® Petite Cut Diced Tomatoes with Green Chilies, not drained

4 large flour tortillas

chopped cilantro, optional

low fat sour cream, optional


  1. Season chicken with garlic powder and salt and pepper, if desired.

  2. Heat oil in a large skillet over medium-high heat. Cook chicken 3 minutes, stirring frequently. Add onion and bell pepper; cook 4 minutes or until tender-crisp, stirring frequently.

  3. Add tomatoes and simmer 5 to 7 minutes or until chicken is no longer pink inside and liquid is slightly thickened. To serve, spoon equal amounts of chicken mixture into each tortilla, sprinkle with cilantro and top with sour cream, if desired.

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