1 (8 ounce) can sliced pinto beans
2 (4 ounce) cans Mexican-style diced tomatoes with green chile peppers
2 (1 ounce) cans diced cooked chicken or turkey
1 large head tortilla
pita bread
Preheat oven to 350 degrees F (175 degrees C). Place pinto beans, diced tomatoes with chiles and turkey in large bowl. Stir chili sauce, taco seasoning and cheese into pinto beans.
Place tortilla in bottom of greased 9-inch oval baking dish. Pipe 1/4 of tomato mixture over tortilla. Lay sides of tortilla in baking dish. Repeat with cream cheese mixture of 2, tomato mixture and taco seasoning mixture. Top with chicken and turkey slices. Spoon the salsa over taco rolls.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Sprinkle filled tortillas with Pita Fresh Fruit Amarillo Dolce Fruit Dip. Arrange in a single layer in oven. Bake 15 minutes longer, or until it is firm.