2 tbsp. Olive oil
2 large green peppers, sliced
1 large red pepper, sliced
1 medium red onion, sliced
2 tbsp. Balsamic vinegar
Salt and pepper, to taste
1 230g tub Yoso Spreadables Sundried Tomato and Basil
2 cups shredded roast chicken
4 large (10”) flour tortilla shells

Heat the olive oil in a sauté pan, over medium-high heat.  Fry the peppers and onions for 3 to 5 minutes, stirring until just tender.  Transfer to a bowl and cool.  Drizzle with balsamic vinegar and season, to taste, with salt and pepper.

Add the Yoso Spreadable’s Sundried Tomato and Basil and roasted chicken to the peppers and onions and mix well.

Place one flour tortilla on a flat surface.  Place ¼ of the sundried tomato mixture on top and form it into a cylinder like shape running straight across the tortilla about 1/3 of the way up from the bottom edge.  Fold the bottom edge over the mix and create a tight fit before rolling the tortilla into a nice tight tube.  Repeat this for the other 3 tortillas and place in the refrigerator for minimum 1 hour before slicing.

Serve cold with an extra Yoso Spreadables Sundried Tomato and Basil for dipping.

Serves 4-6.