by theUngourmet
4 chicken tenderloins
4-6 pieces of bacon, save drippings
2 cups of sliced crimini mushrooms
3 tbsp butter
1 tsp minced garlic
salt and pepper
blue cheese crumbled
blue cheese dressing
1 bag of baby spinach
4 large flour tortillas
Cook bacon until crisp. Crumble and set aside. Cook chicken tenderloins in a bit of the bacon grease, season with salt and pepper. Cut into 1 inch pieces and set aside. Saute the garlic in the butter, add the mushrooms and season with salt and pepper. Cook for about 5 minutes. Remove from heat.
Warm tortillas in the oven or microwave.
To assemble: Place a handful of spinach on each tortilla. Next add the chicken, mushrooms, bacon, blue cheese, and dressing. Wrap tightly. Cut in half if desired.
