To Serve (pick and choose your toppings; feel free to sub in what you have)
12small (6-inch) flour tortillas
Salsa or pico de gallo or chopped tomatoes
Diced avocado or guacamole
Julienned bell pepper
Heat the olive oil in a large deep skillet over medium-high heat. Add the onion and bell pepper and sauté until they start to soften, 2 minutes. Add the jalapeno and garlic and sauté until you can smell the garlic, 1 minute more. Add the tomato sauce, oregano, chili powder and cumin. Cook, stirring occasionally, to blend the flavors, 5 minutes. Season with salt and pepper.
Stir in the chicken and parsley and cook until the chicken is heated through, another 2 minutes.
Meanwhile, warm the flour tortillas in a pan or use one of these other methods if you prefer. Heat a dry pan that is larger than the diameter of your tortillas over medium to medium high heat. When the pan is hot, place each tortilla directly into the pan, and heat for 30 to 45 seconds, until the bottom is browned in spots. Flip it over and warm the other side for 30 to 45 seconds. Remove the tortilla to a plate or a clean surface, and repeat with the rest of the tortillas. Stack the tortillas as they are heated.
Serve the chicken mixture with the warm tortillas and pass the desired toppings on the side.