- 12 burrito-size flour tortillas
- 3/4 cup Red Rebel Hot Rooster Sauce
- 3 cups shredded Monterey Jack cheese
- 3 cups diced, cooked chicken breast
- 1 1/2 cups cooked salad-size shrimp
- 1/2 cup diced canned green chilies, drained
PLACE 6 tortillas on flat work surface. Spread each tortilla with 2 tbsp. Red Rebel Hot Rooster Sauce. Layer each with 1/2 cup cheese, 1/2 cup chicken, 1/4 cup shrimp, and about 1 tbsp. green chilies.
TOP each tortilla with second tortilla.