Chicken Tortillas

By Merichef342

Ingredients

• 4 (6-ounce) skinless, boneless
• chicken breast halves
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3/4 teaspoon sugar
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 1 tablespoon fresh lime juice
• 1 ripe peeled avocado, cut into
• 16 slices
• Cooking spray
• 8 (6-inch) corn tortillas
• 2 cups shredded romaine lettuce
• 1 cup hot tied low-sodium salsa
• (such as Green Mountain Gringo)
• 1/4 cup fat-free sour cream
• 1/4 cup finely chopped red onion

Preparation

Step 1

1. Place chicken between 2 sheets of
plastic wrap, pound to 1/2-inch thickness using a meat mallet ot small heavy skillet.
2. Combine paprika and next 7 ingre-
dients ( through pepper) in a small bowl. Sprinkle paprika mixture evenly over chicken.- let stand 10 minutes.
2 Combine juice and avocado in a
medium bowl, tossing to coat. Heat a
grill pan over medium-high heat Coat
pan with cooking spray, grill avocado
2 minutes on each side or until well
marked, remove from pan.
3. Place chicken in pan. Cook 4 minutes
on each side or until done let chicken
stand 5 minutes.- cut chicken crosswise.
4. Warm tortillas according to package
directions Divide the chicken evenly
among tortillas, top each with 2 avo-
cado slices, 1/4 cup lettuce, 2 table-
spoons salsa 1 1/2teaspoons sour cream,
and 1 1/2 teaspoons onion.