INGREDIENTS
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2 slices cooked crispy bacon (sliced into ½” inch pieces)
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2 (8 inch) flour tortillas
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softened butter (for lightly spreading on the tortillas)
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2 tablespoons Pico de Gallo
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1/2 cup shredded Colby-jack cheese
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2 cooked boneless skinless chicken breasts (heated and cut into strips)
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Optional Condiments-
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sour cream
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guacamole
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salsa
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