Start by cooking a chicken breast seasoned with taco seasoning. I used the perfect chicken method where I heat oil in a Dutch oven on the stove, cook the chicken a couple minutes on each side, then bake it at 350 degrees for 25 minutes, then let it rest 5 minutes.
While that is cooking and resting, I prepare the rest. Slice about 1/2 an onion and 1 red bell pepper. Shred about 2 C of cheddar cheese. Heat a little olive oil in a skillet over medium high heat (about 1 tbsp), then add the onion and bell pepper slices and sauté for a few minutes till they are tender (like you would for fajitas). Cover lightly to keep warm and set aside.
Once the chicken is done and had rested, shred it with 2 forks. Heat a large clean skillet over medium high heat. Add 1 large burrito size tortilla, sprinkle some cheese over half of it, add chicken, onion, and bell pepper, the top with some more cheese and flip the half you didn’t fill over the top. Be careful not to overfill them. I used 1 normal sized chicken breast and fed 2 hungry men who had been working in the garage all day and myself. Let the cceese melt a bit and then flip it. It should get a nice brown crispy tortilla and have the cheese all nice and melts inside. It just takes a couple minutes. Repeat for all additional people/tortillas. Slice into 4 pieces each.
Serve this up with sour cream, taco sauce, hot sauce like tapatio, or guacamole and enjoy!