4 boneless, skinless chicken breast halves
1 (14 1/2 oz) can chopped tomatoes
1 1/4 C chopped onion
1 C each chopped red and green bell peppers
1 envelope taco seasoning mix
6 to 8 flour tortillas
1 C shredded cheddar cheese
1/4 C each salsa and sour cream
2 T slices black olives
Cut chicken into thin strips. Combine chicken, tomatoes, onion, red pepper, green pepper, and taco seasoning mix in a slow cooker and mix well. Cook on high stirring twice for 2 hours. Spoon equal portions of chicken mixture onto each tortilla. Fold tortillas to enclose filling. Top with cheddar cheese, salsa, sour cream, and olives.