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This couldn’t be easier to make. Use a rotissiere chicken to make it even easier.
Slice bacon into 1/8 inch pieces, let render on medium heat in a large skillet. Remove bacon when crispy, let drain on paper towels. In bacon drippings, saute mushrooms until golden brown. Add chicken meat to warm, then add spinach. Turn off heat and just let the spinah wilt.
Grab a tortilla. Place 1/4 cup of chicken mixture, along with a few avocado slices, tomato slices and bacon bits. Sprinkle cilantro to taste. Roll up and repeat with remaining tortillas. You can also add sour cream jalepeno to add a little heat.
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