Ingredients
1
(8-oz.) can pineapple tidbits, drained
1/2
cup finely chopped red bell pepper
1
tablespoon brown sugar
1
tablespoon cider vinegar
3
boneless skinless chicken breast halves, cut into bite-sized strips
2
teaspoons chili powder
2
teaspoons oil
1
(16-oz.) can refried black beans
8
(10-inch) flour tortillas
1
cup shredded lettuce
1
cup chopped tomato
Preparation
In small bowl, combine all salsa ingredients; mix well. Refrigerate until serving time.
In medium bowl, combine chicken strips and chili powder; toss to coat evenly. Heat oil in large skillet over medium heat until hot. Add chicken; cook and stir 4 to 5 minutes or until chicken is no longer pink. Add refried beans; cook 2 minutes or until mixture is hot, stirring frequently.
Spoon about 1/3 cup chicken mixture onto each tortilla. Top each with 2 tablespoons lettuce and 2 tablespoons tomato. Fold bottom of tortilla up over filling; fold sides in towards center, overlapping. Fold down top. Serve with pineapple salsa.
