4 boneless skinless chicken breasts
1 sweet red bell pepper, thinly sliced
1 sweet yellow bell pepper, thinly sliced
1 sweet green bell pepper, thinly sliced
1 teaspoon Cajun spice mix
4 large cheese-flavored flour tortillas
2/3 cup herb and garlic cream cheese
Salt and pepper
Cut chicken crosswise into 1/4 inch thick strips, place in a bowl. Add peppers, Cajun spice mix and 1/4 tsp salt; toss to coat.
In a nonstick skillet, heat 2 teaspoons oil over medium high heat, cook chicken mixture, stirring occasionally, for 8 to 10 minutes, or until peppers are tender crisp and chicken is no longer pink.
Meanwhile spread tortillas evenly with cream cheese. Divide chicken mixture among tortillas, leaving 2-inch border at bottom. Fold bottom then sides over filling.