Chicken Crunch Wrap

2		don julio burito size flour tortillas
2		mission mini white corn tortillas 4"
2  teaspoons		avacado oil
5  ounces		chicken breast, cut in small pieces
1/4  cup		onion, chopped
1/8  cup		bell pepper, chopped
1/2  tablespoon		taco seasoning
1/4  cup		water
1  ounce		velveeta mexican cheese
1  tablespoon		1% milk
1  tablespoon		pace picante sauce
2  teaspoons		light sour cream
1		non fat cooking spray

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Crunch Wrap ingredients. The serving size for any ingredient in Chicken Crunch Wrap may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Chop oinions and peppers, saute in oil over med heat until just translucent.
Add chicken and stir fry until no longer pink.
Add the taco seasoning and water.
Cook until slightly thickened, simmer for a couple of minutes.
spray mini tortillas with non stick cooking spray, place in 350 oven for 10 minutes. Remove and let cool, they should be crisp.
Cheese Sauce: In small microwave bowl, place cheese and mile. microwave on high for about 30 seconds, stir until smooth, add picante sauce and microwave till you see cheese bubbling. Stir again, repeat until cheese is completely melted and smooth. Do not over cook.

Assembly: place 1 crisp mini tortilla on center of flour tortilla, top with 1/2 chicken mixture and 1/2 cheese sauce. Top with 1 tsp light sour cream. Fold flour tortilla over the chicken and cheese, making 6 folds total. Spray fry pan with nonstick spray, Place fold side down in fry pan or grill over medium high heat, about 3-4 minutes until tortlla starts to brown nicely, flip and repeat on other side. Let cool for about a minute, cut in half and serve.