via pioneer woman
8 uncooked flour tortillas
1 can pineapple
2 cans chicken, drained
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced
Cilantro
4 Tablespoons Barbecue Sauce
Combine chicken and barbecue sauce until well mixed and set aside. Warm griddle over medium heat and cook one side of tortilla. Flip it and add cheese on top until it's melted. On to assembly, arrange chicken evenly over half the tortilla. Then add pineapple slices and jalapeno slices. Sprinkle on cilantro. Fold in half and slice into three wedges. Serve with sour cream, pico de gallo, and lime wedges.
