Ingredients
- 2 tbsp extra virgin olive oil
- ½ cup chopped onion
- ¼ cup chopped red bell pepper1 tbs minced garlic
- 2 cups shredded slow cooker barbecue chicken
- 10 flour tortillas 10" size
- 8 oz cheddar cheese shredded
Instructions
- Preheat the oven to 400 degrees. Line a baking dish with aluminum foil and spray with non-stick cooking spray.
- In a skillet over medium heat, heat the olive oil until shimmering.
- Add the onion and pepper and cook until tender, about 5 minutes.
- Stir in the chicken and cook until warmed through.
- Add ¼ cup of the chicken filling to the center of each tortilla and top with 2 tbs cheddar cheese.
- Roll tightly and place seam side down in prepared baking sheet. Repeat with remaining tortillas.
- Bake for 25 to 30 minutes or until tortillas are crispy.
- Serve with creamy avocado sauce (ranch dressing and avocado pulsed in a blender until smooth)