Creamy Coconut & Pepper Stir-Fry

1.In a large skillet, melt the butter over medium heat until it begins to foam.

2.Add the chopped turkey bacon to the skillet and cook for about 4-5 minutes, stirring occasionally, until it becomes crispy.

3.Stir in the diced ham and cook for an additional 3 minutes until heated through.

4.Add the sliced green bell peppers to the skillet and sauté for 5 minutes, or until they start to soften but still retain some crunch.

5.Pour in the coconut milk, stirring well to combine with the meat and peppers. Bring the mixture to a gentle simmer.

6.Season with black pepper, garlic powder, onion powder, and salt to taste. Allow the stir-fry to simmer for another 5-7 minutes, letting the flavors meld and the sauce thicken slightly.

7.While the stir-fry is simmering, warm the flour tortillas in a dry skillet over low heat for about 30 seconds on each side until pliable.

8.Serve the creamy coconut and pepper stir-fry hot over the warm tortillas, allowing diners to wrap their own delicious bites.