Mexican : Chicken Fajita Hot Wraps

• 1 tablespoon olive oil
  
• 3/4 cup onion cut into 1/4-inch slices
  
• 3/4 cup green bell pepper cut in to 2-inch strips
  
• 3/4 cup red bell pepper cut into 2-inch strips
  
• 1 1/2 cups grilled chicken cut into 1/4-inch strips
  
• 1 tablespoon minced garlic
  
• 1/4 cup Worcestershire sauce
  
• 3/4 cup salsa
  
• 1/4 cup plus 2 tablespoons Original TABASCO® brand Pepper Sauce
  
• Salt to taste
  
• 6 (12-inch) flour tortillas, grilled or heated
  
• 1 1/2 cups shredded Cheddar cheese
  
• 1 1/2 cups warm cooked rice
  

Heat oil in a large skillet over medium-high heat. Add onion and bell peppers and cook until softened. Stir in chicken, garlic, Worcestershire sauce, salsa, and TABASCO^® Sauce and heat through. Add salt to taste and keep warm.

For each fajita, cover three quarters of a tortilla with a generous serving of chicken mixture, 1/4 cup cheese, and 1/4 cup rice. Roll up and serve.

Makes 6 servings.