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Preheat oven to 375°F. Place chicken in even layer on rimmed baking sheet. Bake, flipping halfway through, until fully heated through, about 15 to 17 minutes. Set aside for filling tortilla.
Heat large nonstick skillet over medium heat and coat with olive oil cooking spray. Add bell peppers and cook, stirring occasionally until tender, about 2 minutes. Stir in eggs and scramble, stirring constantly until just set, about 30 seconds. Remove from heat.
Place 3 chicken tenders along edge of tortilla. Spoon egg mixture evenly next to chicken. Top with 2 teaspoons cheddar and 2 slices bacon. Fold in sides of tortilla and roll up tightly. Repeat with remaining tortillas. Cut in half crosswise and serve.
Tip: Packaged chopped bell peppers can usually be found in the produce aisle of your local grocer.
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