Melt the one tablespoon of butter in a medium skillet over low heat. Add onion, garlic and peppers. Saute until onion is tender. Remove from heat and cool slightly.
Mix the chicken, cream cheese, olives, bacon and the sauteed pepper/onion mixture in a medium bowl. Add salt & pepper to taste.
Spray a shallow 1.5 quart baker with non-stick spray. I used a CorningWare French White shallow 1.5 qt baker, but an 11 x 7-inch would work well too. Preheat oven to 350 degrees.
Place about 1/4 cup of the filling in each tortilla, roll up and place in prepared pan seam side down.
I prepared my sauce by adding the milk, Velveeta and the butter in a microwave-safe bowl and nuking for 1 minute on HIGH. I then stirred until smooth and added the sour cream.
If you wish to make the BHG's sauce, follow the directions in the link.
If you are making option #2, simply mix all the ingredients together in a bowl.
Pour whatever sauce you are using over the rolls.
Place in pre-heated oven and bake for 30 minutes.
Makes 3 servings.