1 medium green bell pepper
1 medium red bell pepper
4 boneless, skinless chicken breast halves
2 teaspoon vegetable oil, divided
1 garlic clove, pressed
1 envelope Onion Soup Mix
1/2 Cup water
1.2 cup salsa
12 flour tortillas, warmed
Cut bell peppers into 1/2-inch strips. Cut chicken into thin strips.
Heat pan over medium-high heat. Add 1 teaspoon oil and chicken. Stir-fry 3-4 minutes or until chicken is no longer pink. Remove from skillet; set aside. Add remaining oil, bell peppers, and garlic into pan. Stir-fry 1-2 minutes or until vegetables are crisp-tender.
Add chicken, onion soup mix, water, and salsa to bell pepper mix. Cook and stir 2-3 minutes or until heated through.
Serve in Tortillas.