6 tablespoons The Gracious Gourmet Chile Red Pepper Tapenade
1 1/2 cups cooked, cut-up chicken (or roast deli chicken)
6 tablespoons Shredded Monterey Jack cheese
Guacamole, fruit salsa, sour cream (optional)
Heat tortillas according to package directions. Spread 3 tablespoons Chile Red Pepper Tapenade down middle of each tortilla. Top with 3/4 cup cooked chicken; sprinkle with 3 tablespoons cheese. Turn in two ends; then roll up like a burrito. Wrap in foil. Bake at 350°F, 8 - 10 minutes, or until hot throughout. Serve with guacamole, fruit salsa, and/or sour cream, if desired.
