Over medium-high heat, bring a large saucepan of water to boil. Meanwhile, half potatoes lengthwise, then chop each half in 1/4-inch slices. Place potatoes in boiling water; cook 5-6 minutes, or until tender yet firm; drain and set aside.

Coarsely chop the deli meat and set aside.

Over medium-high heat, in a medium stock pot, heat olive oil; add onion and garlic and cook, stirring, 1-2 minutes. Add peppers and cook, stirring, another minute (or longer, if softer peppers are preferred). Remove pan from heat.

Add potatoes, meat and taco sauce to the pot; stir well to combine.

Warm tortillas according to package directions. Place a scant cup of the potato mixture into the center of one warm tortilla; sprinkle with some of the shredded cheese. Roll up the tortillas, folding in one end to keep the filling inside. Garnish with chopped green onions, if desired. Repeat with remaining tortillas, filling and cheese.

Recipe Courtesy of The Idaho Potato Commission.