HONEY BBQ CHICKEN AND BACON DIPPERS
Nonstick cooking spray and parchment paper, if desired
3/4 cup plain Greek yogurt
1/4 cup honey bbq sauce
1 KROGER Savory Roasted Chicken, deboned and shredded
3 ounces bacon bits
1 cup canned or frozen sweet corn
1/2 red pepper, seeded and finely diced
8 ounces shredded Monterey Jack cheese
10 count pkg. Kroger Flour Tortillas, fajita size
Ranch dressing for dipping
Sour cream for dipping
Honey barbecue sauce for dipping
Preheat oven to 425 degrees. Spray cookie sheet with cooking spray or use parchment paper for easy cleanup. Combine the yogurt and honey barbecue sauce in a large bowl. Stir in chicken, bacon bits, corn, cheese and red pepper.
Spread 1/3 cup of chicken mixture across the center of each tortilla. Roll tightly and place on a greased cookie sheet with seam-side down. Spray top of each rolled tortilla with cooking spray.
Bake for approximately 8 minutes and using a spatula, carefully turn over and bake an additional 8 minutes.
Serve with dipping sauces. Refrigerate any leftovers.