Categories: Mexican

Ingredients

• 2 cups cooked and shredded chicken (or 2 chicken breasts, salt and pepper- to taste, 1 Tablespoon mustard, 1 Tablespoon olive oil)
• 1 cup grated cheese (I use mozzarella)
• 1 avocado -diced
• 2 Tablespoons cilantro-chopped
• 4 large tortillas
• 4 Tablespoon sour cream
• 1 Tablespoon oil

Directions

1. Heat 1 tablespoon olive oil in a frying pan, place chicken breast sprinkled with salt and pepper and roast for about 5 minutes on each side. Spread 1 tablespoon mustard over the chicken, add about ¼ cup water add cook covered for a few more minutes.

2. Cut cooked chicken into thin stings.

3. Mix the chicken, cheese, cilantro, and the diced avocados.

4. Spread 1 tablespoon sour cream on each tortilla, add ¼ of the mixture, form a roll.

5. Heat 1 tablespoon oil into a pan and place all four tortillas on the pan, cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the the tortillas are golden

6. Serve warm.

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