1-2 tablespoons olive oil
3 skinless, boneless chicken breasts, cut into thin strips
1/4 jalapeno pepper, seeded and finely chopped (or to taste)
2 peppers (red, green or yellow), thinly sliced
1/2 small jar ready prepared salsa sauce
8 flour tortillas (8")
1 ROSENBORG® Danish Camembert or Danish Brie, cut into slices
Serves 4

1. Heat the oil in a large skillet and cook the chicken and jalapeno for 4-5 minutes until browned.
2. Add the onion and peppers to the pan and continue to cook for a further 4-5 minutes, moving the ingredients araound in the pan to prevent overbrowning. Stir in the salsa sauce and leave to one side.
3. Warm the tortillas and fill with the chicken and peppers and a few slices of cheese.
4. Serve with salad.