COOK THE CHICKEN, SEASON AS YOU WISH. COOK THE PIECES OF BACON UNTIL CRISPY. COOK THE SPINACH, YOU CAN ADD THE FETA OR MOZZARELLA WITH IT TO MAKE IT MORE MELTED. TAKE THE FIRST TORTILLA WRAP AND QUICKLY RUN ONE SIDE OF THE WRAP UNDER WATER. THEN SPRINKLE THE PARMESAN CHEESE ON THE SAME SIDE. PUT THE WRAP ON THE SKILLET CHEESE FACING UP FOR 30 SECONDS THEN FLIP AND FILL WITH YOUR INGREDIENTS. FOLD IN HALF. AND COOK BOTH SIDES AGAIN FOR 30 SECONDS OR UNTIL GOLDEN BROWN. CUT AND SERVE AS YOU WISH. : )
I LOVE MEXICAN FOOD!! BUT COME FROM AND ITALIAN BACKGROUND.. SO I GUESS YOU CAN SAY ITS AN MEXICAN DISH WITH AN ITALIAN TOUCH.
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