Instructions

1. 1

   In a large skillet over medium heat, add the chopped bacon. Cook until crispy, about 5-7 minutes. Remove the bacon, leaving the grease in the skillet.

2. 2

   Add the sliced chorizo to the skillet and cook for about 3-4 minutes until browned.

3. 3

   Season the chicken breasts with salt and pepper. In the same skillet, add the chicken and cook for 6-7 minutes on each side until fully cooked.

4. 4

   Add the black beans and crispy bacon back into the skillet, stirring until heated through.

5. 5

   Garnish with fresh parsley before serving. Enjoy with lemon wedges!

6. 6

   In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon, retaining the drippings.

7. 7

   Season the chicken thighs with oregano, salt, and pepper. In the same skillet, cook the chicken for about 6-7 minutes on each side until golden and cooked throughout.

8. 8

   Add the black beans and crispy bacon to the skillet, mixing everything.

9. 9

   Stir in the fresh parsley just before serving. Serve warm and enjoy!

10. 10

    In a food processor, combine fresh parsley, olive oil, vinegar, salt, and pepper. Blend until smooth to create the parsley dressing.

11. 11

    On each tortilla, lay down some slices of cooked chicken, crispy bacon, chorizo, and black beans.

12. 12

    Drizzle with the parsley dressing. Wrap the tortillas tightly, folding the ends in.

13. 13

    Serve with extra dressing on the side!