Instructions: In medium bowl, blend mustard, 1 TBS oil, lime juice, garlic, cilantro, chili powder, cumin and red pepper flakes. Add chicken, stirring to coat well. Refrigerate for 1 HR.

In large skillet, over medium-high heat, sauta onions and bell pepper strips in remaining oil for 2 to 3 minutes or until tender; remove from skillet. In same skillet, sauta chicken mixture for 5 to 7 minutes or until done. Stir in onion mixture; heat through.

Serve chicken mixture in flour tortillas with sour cream, chopped tomatoes and cheese if desired.

(I also eat that dish over steamed rice.)

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