Directions

1. Dice up the hot pepper and cut the chicken up into 1 inch pieces. In a large skillet, sauté the pepper in oil over medium heat until translucent. Add the chicken and cook for 4 - 6 minutes or until no longer pink. Stir in ¼ cup of the taco sauce. Heat through and then remove from the heat.
2. Cut the block of Colby jack cheese the short way so that you have at least 3 pieces of cheese for each tortilla.
3. You need to head up the tortillas to make them wrap more easily preventing them from tearing. You can heat them in a stack in a 350° oven for about 15 minutes or you can microwave them one at a time as you wrap for 11 seconds.