Divine Chicken Roll-ups

Mix pineapple juice, pepper sauce, vinegar, garlic, oregano, cumin and onion together in a blender.

Heat oil in a skillet or pan (use one that has a lid) over medium-high heat, add chicken and sear each side.

Once both sides of the chicken are nicely browned and seared, pour beer and juice mixture over the chicken, cover and simmer until chicken is cooked through, 20-30 minutes.

While the chicken is cooking, combine the cream cheese, mayo, roasted peppers, garlic powder and black pepper together in a food processor until well-blended and smooth.

Remove chicken to a bowl and using two forks shred the chicken.

In the meantime, turn the heat on the skillet to medium-high and continuing cooking the sauce until it reduces and thickens enough to coat the chicken. Pour the sauce over the chicken and mix.

Heat your tortillas in a dry skillet over medium heat until slightly crispy on each side. Spread red pepper sauce on each tortilla, then layer with chicken, shredded cheese, and cilantro. Cut in half and serve with dipping sauce of your choice.