12 ounces boneless, skinless chicken breast, sliced in 2 x 1/2 x 1/4-inch pieces 1 tbsp vegetable oil 3/4 cup each sweet red and green peppers, 1/2-inch slices 1/2 cup sliced red onions 1 tsp salt 1/2 tsp dried oregano, crumbled 1/4 tsp ground black pepper 2 tbsp dry white wine 1 16-oz. can pears, drained 8 flour tortillas 1/2 cup low-fat dairy sour cream 1/2 cup prepared salsa
Sautee chicken in vegetable oil until juices run clear. Add peppers, onion, oregano, salt and black pepper. Saute until crisp-tender. Slice pears, if necessary; add with wine to chicken-vegetable mixture. Cook and stir until thoroughly heated. Wrap flour tortillas in aluminum foil and heat 5 minutes at 325 degrees. Serve 1 cup chicken and pear mixture with 2 tortillas, 2 tbsp salsa and 1 tbsp sour cream per portion.