By Steve “Soup” Campbell
Take boneless skinless chicken breast, season them with Emeril’s essence. Cook in George Forman Grill for nine minutes. Let rest for 5 minutes. Take a flour tortilla and brush on Chili oil on both sides. Cut chicken breast into strips. Put into tortillas with onion and cheese. Then put into a Teflon pan. Cook until tortilla bubbles. Turn one side over the other pushing down so it will seal. Then turn once. Serve with lettuce, tomato and sour cream.