Ingredients
- 4 oz Sliced Chicken Breast
- 2 6” corn tortillas White or Yellow
- ⅓ cup Teriyaki sauce prepared
- ¼ cup Pineapple tidbits cut, fresh
- 2 Tbsp Green onion chopped
- 2 Tbsp Bacon crumbles
- 1 Tbsp Cilantro leaves chopped coarse
Instructions
- Toss chicken breast strips in teriyaki sauce and heat per specifications.
- Warm the corn tortillas.
- Start to fill the tortillas with 2 oz. each of the teriyaki seasoned chicken
- Next top evenly with the pineapple, green onion, bacon crumble and finish with cilantro
