Instructions: 1. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 2-3 minutes or until browned.

2. Add bell pepper, onion, zucchini and chile; cook and stir 2-3 minutes or until vegetables are crisp tender. Stir in 1/2 cup of the salsa; cover and cook 1 minute.

3. To serve, spoon chicken mixture onto warm tortillas; fold over or roll up. Serve with remaining 1/2 cup salsa.

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