MY CHICKEN WRAPS

3 Chicken Breasts (chopped)

Lemon Pepper or Grill Mates Chicken Seasoning

1 tablespoon pine nuts, toasted

6 bacon strips cooked and crumbled

Chopped green onion

Grated cheese

Cous cous

Avocado

Shredded cabbage (optional)

Chopped bell peppers (optional)

No Bake Tortillas from Costco

1 cup pearled Wheat and 2 cups water, 1 tablespoon butter and garlic powder or brown rice

Chop green onion, chop bell peppers (I use a food chopper).   Cook bacon strips until crispy.  Crumble bacon strips.

Prep chicken by removing fat and any veins.  Using poultry scissors or kitchen utility scissors, cut chicken breast into cubes.  Fry in a sauteuse with your choice of chicken seasoning.  Add pine nuts to cubed chicken.  Drain any water from pan.  You may also toast pine nuts for about 5 minutes in a 350 degree Fahrenheit oven.  Stir after 3 minutes and cook until toasted.

Fry each tortilla separately in a sauteuse pan with a bit of olive oil, turning when bubbles appear on the top.  Store each tortilla in a tortilla container with a paper towel between each  one or use a tortilla keeper.

Cook Cous Cous as directed

Rinse pearled wheat.  Add to Rice Cooker.  Add 2 cups water, butter and garlic powder.  Cook in rice cooker until all moisture is absorbed.  Or prepare brown rice as directed

Slice avocado

Serve all separately.  Then create your fabulous chicken wrap.