Almond Chicken Cups

Ingredients:

1 tablespoon vegetable oil
1/2 cup chopped red bell pepper
1/2 cup chopped onion
2 cups chopped cooked chicken
2/3 cup sweet-and-sour sauce
1/2 cup chopped almonds
2 tablespoons soy sauce
6 (6- to 7-inch) flour tortillas

Preparation:
1. Preheat oven to 400°F. Heat oil in small skillet over medium heat until hot. Add bell pepper and onion. Cook and stir 3 minutes or until crisp-tender.
2. Combine vegetable mixture, chicken, sweet-and-sour sauce, almonds and soy sauce in medium bowl; mix until well blended.
3. Cut each tortilla in half. Place each half in 2-3/4-inch muffin cup. Fill each with about 1/4 cup chicken mixture.
4. Bake 8 to 10 minutes or until tortilla edges are crisp and filling is hot. Remove muffin pan to cooling rack. Let stand 5 minutes before serving.