1 skinless chicken breast
Italian salad dressing
2 bacon strips
Bell pepper slices, as desired
Onion slices, as desired
1 flour tortilla
1 slice Swiss cheese
Shredded cheese
Spanish rice or refried beans

Marinate chicken overnight in Italian dressing. Cook on grill with bacon, bell pepper and onion. Place in flour tortilla; fold tortilla around filling and secure at top with toothpick. Top with Swiss cheese. Place on serving plate with Spanish rice and refried beans; sprinkle shredded cheese on beans. Heat in warm oven until cheese melts. Serve with Pico de Gallo relish.