1/4 cup lime juice
2 jalapeño peppers, seeded, finely chopped
1-1/2 lb. boneless skinless chicken breasts, cut into strips
1/2 cup sliced onions
1-1/2 cups sliced green or red bell peppers
1/2lb. (8 oz.) 2% Velveeta cut up
1/2 tsp. ground cumin
6 whole wheat tortillas
MIX lime juice and jalapeno peppers in medium bowl. Add chicken; cover. Refrigerate 30 min. to marinate. Drain chicken, discarding marinade; set chicken aside.
COOK and stir onions and bell peppers in a large well sprayed skillet on medium-high heat 3 min. or until vegetables are crisp-tender. Add chicken; cook 5 to 7 min. or until chicken is cooked through, stirring occasionally. Reduce heat to low. Add Velveeta and cumin; mix well. Cook until cheese is completely melted, stirring occasionally.
SPOON chicken mixture evenly onto tortillas; roll up or fold tortillas in half.