Directions:

In a large bowl, combine the cooked skinless, boneless chicken breast halves (cut into strips) with the shredded romaine lettuce, chopped green (or red) bell pepper, chopped roma tomatoes and chopped sweet onions. Mix together and set aside.

Next, heat the six-inch flour tortillas in a large dry skillet over medium-high heat. Turn once until golden and puffy. To assemble this Mexican treat, place a tortilla on a plate, top with some of the chicken and veggies. Garnish with fat-free sour cream, salsa and shredded low-fat cheddar cheese.