4 bell peppers
1 large onion
1 Tbsp. margarine
2 c. white Zinfandel wine
32 oz. (2 pkg.) grilled chicken strips (frozen)
10 (1 pkg.) flour tortillas
8 oz. (1 tub) sour cream
16 oz. (1 jar) salsa


Cut peppers and onions into small strips. Place in large skillet with margarine and wine. Cook on medium-high heat, stirring occasionally, until wine is almost absorbed and peppers and onions are done.

Add grilled chicken strips to the skillet mixture and heat, stirring occasionally. Put mixture on tortillas and top with sour cream. Wrap tortilla around ingredients. Top with salsa and eat.