1. Cut bell peppers into 1/2-inch strips using Utility Knife. Cut chicken crosswise into thin strips.
2. Heat Stir-Fry Skillet over medium-high heat. Add 1 teaspoon of the 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 pressed with Garlic Press; stir-fry 1-2 minutes or until vegetables are crisp-tender.
3. Add chicken, soup mix, water and salsa to bell pepper mixture. Cook and stir 2-3 minutes or until heated through.
4. To serve, place chicken mixture in center of tortillas. Serve with toppings, if desired.

Yield: 6 servings

Nutrients per serving: Calories 450, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 45 mg, Carbohydrate 61 g, Protein 27 g, Sodium 1080 mg, Fiber 4 g

Cook's Tips: To heat tortillas in microwave oven, place tortillas in Large Micro-Cooker®. Microwave, covered, on HIGH 1 1/2-2 minutes or until heated through.

To heat tortillas in conventional oven, preheat oven to 350°F. Place tortillas, slightly overlapping, on Large Round Stone. Bake 5 minutes or until warm.

Serving a large crowd? Create a fajita bar using Simple Additions™. Place chicken and vegetable mixture in Medium Bowl. Place guacamole, salsa, shredded cheese and sour cream in Small Bowls. Cut tortillas in half; arrange tortillas and bowls on Large Square Platter and serve.