Categories: Main Dish
Ingredients
- Olive oil cooking spray
- 12 oz boneless, skinless chicken breasts, rinsed, patted dry and cut into thin strips
- 1 tbsp chile powder
- 4 whole-wheat tortillas (each 7 1/2 inches in diameter)
- 3 cups shredded romaine lettuce
- 1 medium green bell pepper (4 oz), thinly sliced
- 1/2 cup thinly sliced red onions
- 1 lime, quartered
- AVOCADO DRESSING:
- 1 avocado, pitted and peeled
- 1/4 cup low-fat greek yogurt
- 2 tbsp water, optional
- Juice 1 lime
- 1 clove garlic, peeled
- 1/4 tsp sea salt
- 2 tbsp chopped cilantro leaves
Directions
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Prepare Avocado Dressing: Combine all ingredients in a blender and purée until smooth; set aside. (If not serving immediately, cover with plastic wrap and refrigerate for up to 24 hours.)
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Coat a large nonstick skillet with cooking spray and set on medium-high heat.
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Season chicken with chile powder.
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Once skillet is hot, cook chicken for 3 minutes or until no longer pink in center, stirring frequently. Remove from heat.
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Warm tortillas according to package directions.
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Place lettuce, pepper and onions onto each torilla, dividing evenly.
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Spoon about 3 tbsp Avocado Sour Cream onto each and top with chicken, dividing evenly.
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Squeeze lime over each tortilla and serve immediately.
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Tortillas may be served open-faced with a knife and fork or rolled-up like a burrito.