Cut the flour tortillas and brown them until they are golden brown

I stacked about four flour tortillas and used my trusty biscuit cutter (a.k.a. small mason jar)  to make smaller versions of a soft flour tortilla. ( I used small flour tortilla but feel free to use large tortillas if that's your thing. It is entirely up to you. )

Next, add a bit of extra virgin olive oil to a skillet over med-high heat.

When the oil is hot quickly brown the tortillas on each side until they are golden, they will only take about 20 seconds per side so watch them carefully. Make as many as you want.

Cook the chicken, but first we pound it!

I took two chicken breast and brushed them with extra virgin olive oil, seasoned them with chipotle sea salt, Mexican-Style chili powder, and freshly ground black peppercorns.

Let them chill out for about five minutes, then wrap them in plastic wrap and very carefully use a rolling pin (or use the smooth end of a meat mallet) and gently pound them from the center of each chicken breast towards the edges until the chicken is nice and flat.

Add a tablespoon of extra virgin olive oil to a skillet over med-high heat and brown the chicken breast on both sides.

Pounding the chicken tenderizes the meat, but it also ensures that the chicken cooks through evenly and quickly.

Cook for 5-7 minutes per side.

Remove the chicken from the skillet and allow it to rest on a clean cutting board for 10 minutes.

Then chop the chicken into bite-size pieces, and it's perfectly okay to pop a few pieces into your mouth just for taste testing purposes.

Sauté Onions

Wipe out the skillet and add another tablespoon of extra virgin olive oil over med-high heat.

While the skillet is getting hot, slice a peeled medium sweet or yellow onion thinly and add it to the skillet.

Add a tablespoon of unsalted butter and let the onions wilt and get a little brown.

Salt and add freshly cracked black peppercorns to taste.

Although we're going for complete caramelization here, you can most certainly do that to your onions too. I mean who doesn't like caramelized onions? But for this recipe we just want a quick sauté to soften the onions and add a golden brown color. Once the onions are done, remove them from the skillet and into a small bowl. Set them aside for later.

Swiss Chard, Thai Peppers, and Jalapeño Peppers

Earlier I ventured out to our family garden and gathered some Swiss chard and peppers and finished prepping them in the kitchen. After rinsing clean the veggies, I thinly sliced the Swiss chard into ribbons and sliced the peppers into small discs. Set those colorful veggies aside as well, but don't fret we're almost finished with setting things aside and will make the recipe ASAP.

Time To Assemble!

On each flour tortilla, spread a tablespoon of Sabra's Taco Inspired Hummus, add onion, Swiss chard, chicken, and both Thai and Jalapeño peppers. Done! See, I did say this was an easy recipe to put together. Now, the moment of truth. Eat it already!