Go Back
Print
Smaller
Normal
Larger
Print
Baked Chicken Cheesesteak Dippers
Author
Kate @ I Heart Eating
Ingredients
1
T
. olive oil
1
green bell pepper
, seeded and finely diced
1/2
c
. finely diced white or yellow onion
Salt and pepper
1 ½
lbs
. Tyson® Fresh Boneless Skinless Chicken Breasts
, cooked and shredded
4
oz
. provolone cheese
, shredded
About 13 small
(fajita-sized) flour tortillas
Instructions
Preheat oven to 415 F. Line a baking sheet with foil; lightly coat foil with cooking spray.
In a large skillet over medium low heat, warm olive oil.
Add diced pepper and onion, and cook until veggies are soft, about 3-5 minutes.
Add chicken, and stir to combine.
Season with salt and pepper to taste.
Remove skillet from heat.
Lay tortillas out flat.
Add about 1 ½ - 2 tablespoons of filling to the outer third of each tortilla.
Sprinkle with cheese.
Tuck the top and bottom in, and roll tortilla up.
Place seam side down on prepared baking sheet.
Lightly mist tortillas with nonstick cooking spray.
Bake 10-15 minutes, or until crisp.