Southwestern Chicken and Potato Wraps

YIELD: 50 servings

4 lbs., 2 oz. frozen diced hash brown potatoes
1 1 /2 lbs. onions, chopped
1 1 /2 lbs. green bell peppers, chopped
1 cup vegetable oil
4 lbs., 2 oz. frozen fully cooked fajita-style chicken strips, thawed
1 /2 gal. salsa
50 tortillas (10-in.)
1 1 /2 lbs. cheddar cheese, shredded

  1. Cook and stir potatoes, onions and peppers in oil 5 to 7 minutes or until vegetables are tender.

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