These are so quick and easy to throw together and taste great. I tagged this recipe to make, from a one of my team mates, in a recipe swap I am involved in. The only change I made was to just buy a whole BBQ chook from the store and pull the meat off rather than cooking chicken breasts, which made it even quicker to make. I served ours with sour cream, salsa and guacamole for a yummy meal. To read more reviews on this recipe or to see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

8 (6-7 inch) Tortillas
3 Skinless chicken breasts, cooked and thinly sliced
1/2 Cup barbecue sauce, original or spicy
1/2 Cup green pepper, chopped
1/4 Cup onion, chopped
1 Cup cheddar cheese or monterey jack cheese, shredded

Method

1. Preheat oven to 425 degrees.

2. Place sliced chicken strips in a bowl and add bbq sauce, tossing gently.

3. Place 4 tortillas on a cookie sheet and divide chicken mixture evenly over the 4 tortillas.

4. Top each with an equal amount of pepper and onion.

5. Place shredded cheese evenly over pepper and onion.

6. Top each with a 2nd tortilla.

7. Lightly spray each tortilla with a small amount of vegetable oil spray.

8. Bake 8-10 minutes or until tops are lightly browned.

9. Cut into wedges with a pizza cutter.

All photos take by me unless otherwise stated.