8 skinless boneless chicken strips 1 cup shredded Colby Jack cheese Sliced red onion - about four slices Four flour tortillas - taco size Salsa, guacamole and sour cream to garnish   1. Heat the skillet on medium heat until hot. 2. Brown the chicken on both sides until done. 3. Remove chicken from skillet and place one tortilla down in the skillet. 4. Add two pieces of chicken, 4 tablespoons of cheese and one onionslice to the center of the tortilla and fold over. 5. Cook on both sides until cheese is melted. Serves 2