4 large flour tortillas
1 (12 ounce) package frozen sliced or canned diced jalapeno peppers, rinsed and drained
1/2 cup water
2 tablespoons olive oil
In a large bowl, mix the cabbage, carrot and onion. Place the chicken in the center and spread evenly with the penes and strips of bacon, or pour them into the center of the tortillas as well. Top with 1/3 of the shredded cheese and cut into wedges. Spread these with 1/3 of the pork mixture. Arrange the remaining layer of tortilla over the chicken. Cover and refrigerate long enough to marinate. Sprinkle with green salsa. Place on a lettuce leaf and deglaze with olive oil.