In a med. bowl mix the seasoning ingredients together. Set aside for later.
Cut peppers and onions in thin strips. In large skillet saute with a little olive oil for 5 minutes or until tender. (Do not over cook.) When cool divide into 3 portions and place each portion in a quart size freezer bag making sure to squeeze excess air out of bag. Refrigerate until ready to place in kit.
Cut chicken into 1/4" strips. In large skillet pour a little olive oil in and begin cooking chicken strips. ( May need to do in 2 separate batches.) When chicken is no longer pink sprinkle with seasoning mix and cook 2 minutes longer. Cool chicken and divide into 3 portions. Place each portion in a quart freezer bag. Squeeze excess air out and refrigerate until ready to place in kit.
Make 3 cheese bags by placing one cup into 3 sandwich size bags. Squeeze excess air out.
Make 3 salsa bags by placing 1/2 cup of salsa in 3 snack size bags. Squeeze air out.
Make 3 tortilla packs by wrapping 6 tortillas in saran wrap and then place in a gallon freezer bag. Squeeze air out.
To assemble kit:
Slide tortilla bag into another gallon freezer bag. Place chicken, veggies, cheese and salsa neatly into the same gallon bag. Squeeze out air and seal. Include kit directions:
In skillet heat chicken in oil until defrosted and warm. Add veggies and cook for 5 minutes or until hot.
Defrost tortillas if needed in microwave for 30 seconds. Spoon cheese, salsa, meat and veggies on tortilla. Serve with sour cream and enjoy!