Pre-heat Oven to 400˚F. Line baking sheet with parchment paper.

Mix Shredded Chicken, Refried Beans and Shredded Cheese Together in a medium bowl. Set aside.

Wrap Organic Taco Sliders in damp paper towel and microwave for one minute. This makes them pliable and easy to work with. While the tortillas are still warm, spray each tortilla with coconut oil cooking spray. Cover half the tortilla with about 2 Tbsp. of chicken mixture, being careful not to overfill. Fold tortilla in half and press firmly to be sure the tortilla sticks to the mixture. Place on baking sheet on its side. Repeat until you’ve used all of the mixture, making about 18 mini tacos.

Bake 20 minutes or until golden brown, flipping tacos halfway through baking. Tacos should be golden brown and the tortillas crisp. Remove from the oven and lightly salt. Allow them to set for five minutes and then serve hot with salsa, sour cream and guacamole.