Ingredients:

• Rudi’s Gluten-Free Bakery™ Plain Tortillas
• 1 cup shredded cheddar cheese
• ½ cup shredded Monterey jack
• 2 cups boneless, skinless chicken breast, diced
• 1 red bell pepper, chopped
• ½ cup cilantro
• 1/3 cup sliced green onions
• 2 tablespoons canola oil
• 1 teaspoon chili powder
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper
• Salt and pepper to taste

Featured Product
Plain Tortillas

Directions:

1. In a medium bowl, toss the chicken with chili powder, paprika, garlic powder, onion powder, cumin, cayenne pepper, and salt and pepper until well coated
2. In a large skillet, heat 1 tablespoon of oil over high heat. Add the chicken, peppers, and green onions, and sauté for 6-8 minutes or until done. Set aside
3. Heat the second tablespoon of oil in the same skillet over medium heat. Layer the chicken, peppers and onions, and cheese between two tortillas and cook until golden brown, about 4 minutes each side
4. Using a knife or pizza cutter, slice into 4 wedges and serve with salsa, sour cream, and guacamole