RASPBERRY CHIPOTLE CHICKEN TORTILLAS
This is a really good luncheon dish! Depending on your preference (soft or flaky), you may want to forgo the aluminum foil and instead brush the tortillas with olive oil.
Provided by Kim Fry
Categories Poultry Appetizers
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Cook bacon in skillet. Remove bacon from pan. Set aside in paper towel to cool and dry. Remove bacon grease from pan.
- 3. Cut chicken into 1" pieces. In same skillet, add 1 tbsp. olive oil and chicken. Cook until slightly browned. Remove and set aside.
- 4. Cut yellow pepper into small pieces. Add remaining 1 tbsp. olive oil and yellow pepper. Cook until slightly translucent. Remove and set aside.
- 5. Lay out 4 tortillas. On two apply 2-4 tbsp. Raspberry Chipotle sauce (to your liking). Then add chicken, bacon, yellow pepper, and cheese (also to your liking). Lay the remaining tortillas on top to cover.
- 6. Wrap each tortilla in foil. Place in preheated oven to cook for about 5-10 minutes.
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