Heat oil in skillet over medium-high heat. Cook chicken 4 to 5 minutes until no longer pink.

Add pepper and stir-fry 3 to 4 minutes longer until tender-crisp.

Remove from heat; stir in salsa and cheese.

Spread 1/4 cup (50 mL) chicken mixture on half of each tortilla; fold over to make half-moon shape. In a non-stick skillet, grill until tortillas are golden on both sides. Cut into wedges and serve with sour cream for dipping.