Preparation / Directions:
Combine chicken, picante sauce, chili powder in a large wok and mix well. Saute for about 5 minutes on a medium heat. As soon as chicken is tender, remove the wok from heat.
Meanwhile, wrap Tortillas in kitchen towels and microwave for 1 minute on high.
Add 1/2 of cheddar cheese and beans to the cooked chicken mixture.
Mix in a medium bowl lettuce, tomato, green onion, guacamole, bell pepper, cilantro and sour cream together with salt and pepper to taste.
Spoon equal portions onto each tortilla and top it with remaining cheddar cheese and the mixture of vegetables and sour cream. Roll the tortillas to enclose the filling.
Serve immediately with steamed fried rice