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| 2 tsp | olive oil |
| 2 | boneless chicken breast |
| 1medium | onion |
| 1 | green bell pepper |
| 2 cloves | garlic , minced |
| 1 can 2 1/4 oz | sliced california olives drained |
| 1 tbsp | fresh chopped cilantro |
| 5 oz | shredded montery jack cheese |
| 6 ten inch | flour tortillas |
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| 1. |
In large nonstick skillets over medium-high heat, cook chicken, onion bell pepper and garlic in olive oil untill vegetables are tender and chicken is cooked. |
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| 2. |
For 4-5minutes, Stir in tomato,olives and fresh cilantro. Remove from heat and set aside . Sprinkle about 2 tablespoons cheese on one half of each tortilla. |
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| 3. |
Top with about 3/4 cup of chicken filling and another tablespoon cheese. |
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| 4. |
Fold tortillas in half. In nonstick skillet or griddle, cook tortillas on both sides untill golden brown and the cheese has melted. |
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| 5. |
Cut in to wedges with pizza cutter . |
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Recipe Submitted By: Chris Diamond
Category: Main Dish
Type: Chicken
Bake Time: 5 Minutes
Servings: 6
Prep. Time:
Utensils:
Notes: |
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