8 large-sized flour tortillas (burrito sized), warm to soften
1 cup cherry tomatoes, cut into halves
1 red bell pepper, chopped
1/2 cup onion, chopped
3/4 cup cilantro (chopped)
1 1/2 cups mushrooms, chopped
1 green bell pepper, chopped
3 diced peppered bacon slices
3 skinless, boneless halves of chicken breast
salt to your desired taste
How to make it
Heat a large-sized skillet over medium-high heat. Cook the chicken breasts until the the juices run clear and the outside turns a golden brown. Salt the chicken breasts to your desired taste, then set aside for later.
In a hot skillet, cook the bacon until it starts to release oil. Stir in the bell peppers, and onions; cook until the bacon begins to crisp and the onions become translucent. Begin to stir in the mushrooms and tomatoes, and continue to cook until the mushrooms are soft.
Slice your cooked chicken into little bite-sized pieces, then place into the skillet with your cilantro. Slowly stir to combine, and cook for approximately a minute to reheat. Serve wrapped in warm tortillas and enjoy!