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Sauté the onions and bell peppers in oil over a medium heat until the onions are translucent.
Increase the heat, add the chicken, and sauté quickly until the chicken is cooked through. This will take 5 to 10 minutes.
Add the cumin, salsa, salt, and pepper and turn the heat down to low. Simmer for 5 minutes.
Heat the tortillas, wrapped in foil, for 10 minutes in a 350-degree oven or in the microwave for 3 minutes, with slits made in the tortilla package.
Place ¼ cup of chicken mixture in the center of a warm tortilla, add as much sour cream, guacamole, salsa, tomatoes and cheese as you like and fold the tortilla edges over the center, so you can roll it over burrito style.
Repeat with the other tortillas.
(Serves 12)
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