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          Chicken Fajitas

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
1 cup quartered, sliced onion
1/2 cup red bell pepper strips
1/2 cup green bell pepper strips
8 (6 inch) fajita-size flour tortillas, warmed
1/3 cup water
To taste; picante or other sauce Sauces Mexican
1 (1.25 ounce) package  Fajita Seasoning Mix
 Additional ingredient suggestions: chopped tomatoes, sliced avocado

HEAT vegetable oil in large skillet over medium-high heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. Add onion and bell pepper; cook, stirring occasionally, for 1 to 2 minutes STIR in seasoning mix and water. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes or until mixture thickens
SPOON chicken mixture evenly over tortillas; fold in half. Serve with additional ingredient topping suggestions

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Longest Mountain Range: The Andes of South America, 5,000 miles