Ingredients:
- 1 tablespoon vegetable oil
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped onion
- 2 cups chopped cooked chicken
- 2/3 cup sweet-and-sour sauce
- 1/2 cup chopped almonds
- 2 tablespoons soy sauce
- 6 (6- to 7-inch) flour tortillas
Preparation:
- Preheat oven to 400°F. Heat oil in small skillet over medium heat until hot. Add bell pepper and onion. Cook and stir 3 minutes or until crisp-tender.
- Combine vegetable mixture, chicken, sweet-and-sour sauce, almonds and soy sauce in medium bowl; mix until well blended.
- Cut each tortilla in half. Place each half in 2-3/4-inch muffin cup. Fill each with about 1/4 cup chicken mixture.
- Bake 8 to 10 minutes or until tortilla edges are crisp and filling is hot. Remove muffin pan to cooling rack. Let stand 5 minutes before serving.