Raspberry Chipotle Chicken Tortillas
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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.
We had a hard time finding the Raspberry Chipotle Sauce called for in the recipe, so substituted a recipe from one of our members instead! Check out Faye Patterson's Raspberry Chipotle Sauce recipe. It's a-ma-zing... and makes a lot!
[Read more about this recipe in Janet's Notebook!]
- chicken breasts, boneless and skinless
- 1/2 lb
- yellow peppers
- 2 Tbsp
- olive oil, extra virgin
- 4-6 Tbsp
- paula deen's rasberry chipotle sauce
- 2 c
- cheddar cheese, shredded
- flour tortillas
1Preheat oven to 350 degrees.
2Cook bacon in skillet. Remove bacon from pan. Set aside in paper towel to cool and dry. Remove bacon grease from pan.
3Cut chicken into 1" pieces. In same skillet, add 1 tbsp. olive oil and chicken. Cook until slightly browned. Remove and set aside.
4Cut yellow pepper into small pieces. Add remaining 1 tbsp. olive oil and yellow pepper. Cook until slightly translucent. Remove and set aside.
5Lay 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.
6Wrap each tortilla in foil. Place in preheated oven to cook for about 5-10 minutes.