4 large wheat tortillas
1 chicken breast
1 cup of red, white or black beans, rinsed and drained
1 green onion, finely chopped
1 cup of grated cheddar cheese
½ cup Garden Fresh Mexicali Dip
Juice of half a lime
Freshly ground pepper
Cut the chicken breast into thin strips and grill for a few minutes in a pan. Season with salt and pepper.
In a bowl, mix to combine the beans, green onion, cheddar cheese and chicken.
Add the Mexicali Dip and lime juice. Add a generous amount of pepper.
Spread half of the mixture evenly over a tortilla, place a second tortilla on top and cook 3-4 minutes per side over medium heat, until the cheese melts.
Repeat with the remaining mixture and tortillas.
Cut each tortilla into 8 wedges and serve immediately.
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