You can cook up any type of chicken or use rotisserie chicken. We like to use the rotisserie chicken because it saves time.

Heat the shredded chicken in a skillet. Add your taco seasoning with about 3 tablespoons of water.

Once the chicken heated through and the water has evaporated, set it aside.

In another skillet, add a small amount of butter to coat the bottom of the pan.

Lay a tortilla down.

Layer cheese, then chicken, then cheese and another tortilla.

Brown each side.

Cut into 4 and pack with lunch.

These work great to make the day before and eat them cold.