Place chicken in baggie. Add teriyaki marinade sauce. Shake to coat. Place coated chicken in frying pan containing olive oil, add salt, pepper, garlic powder and onion pieces. Cook until chicken is no longer pink and juices run clear (recommended temperature 165 degrees). Remove chicken and empty contents of frozen peppers bag into same frying pan. Cook pepper strips to likeness (adding water if necessary). Add chicken back to pan and mix with pepper strips. Turn off heat, sprinkle shredded cheese on top of mixture, cover with lid and let cheese melt. Warm flour tortillas in microwave. Add chicken peppers to tortilla (along with slices of avacado if you like), roll it up into a buritto and enjoy!
