Seasoned Chicken & cheese wrap with bell peppers and sour cream. - red bell pepper

Method

• Heat stove top to a medium heat.
• Base your skillet with butter.
• Cook chicken evenly on both sides in skillet until it's slightly golden brown.
• While chicken is cooking .
• gut and cut up the bell pepper into chunks
• Place bell pepper in a container, in the fridge to keep cool & crisp until needed.
• After chicken is lightly cooked remove from skillet and place on cutting board.
• Slice into thin strips.
• Drain skillet of excess butter and wipe out with paper towel
• Return skillet to a low heat, melt 1/8th a cup of butter.
• Return chicken to skillet and slightly season with all seasoning.
• Cook for 5 minutes then flip and season.
• While chicken is cooking on the other side warm another skillet for your tortillas
• Once chicken is cooked turned down to a minimum/warm heat.
• Cook tortilla until bendable and pliable
• Now add shredded cheese, your sliced chicken, and red bell pepper to your tortilla.
• Wrap up and cook until tortilla is a nice golden brown on each side.
• (Time to eat) place wrap on plate with a side(or on top) of sour cream