Chili Chicken Tortillas w/avocado sour cream

By Lauren_Jorgensen

Nutrition Facts:
1 Tortilla, 3 oz Chicken, 3 tbsp Avocado Sour Cream, 1 cup Vegetables

Calories: 368; Total Fat: 13g; Sat. Fat: 2.5g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Carbs: 34g; Fiber: 8g; Sugars: 4g; Protein: 26g; Sodium: 362mg; Cholesterol: 57mg

Ingredients

• Avocado Sour Cream:
• Olive oil cooking spray
• 12 oz boneless, skinless chicken breasts, rinsed, patted dry and cut into thin strips
• 1 tbsp chili powder
• 4 whole-wheat tortillas (each 7 1/2 inches in diameter)
• 3 cups shredded romaine lettuce
• 1 medium green bell pepper (4oz), thinly sliced
• 1/2 cup thinly sliced red onions
• 1 lime, quartered
• 1 Avocado, pitted and peeled
• 1/4 cup low-fat sour cream
• 2 tbsp water, optional
• Juice of 1 lime
• 1 Clove garlic, peeled
• 1/4 tsp sea salt
• 2 tbsp chopped cilantro leaves

Preparation

Step 1

1. Prepare avocado sour cream: Combine all ingredients in a blender and puree until smooth. Set aside. (If not serving immediately, cover with plastic wrap and refrigerate for up to 24 hours.)

2. Coat a large nonstick skillet with cooking spray and set on medium high heat. Season chicken with chili powder. Once skillet is hot, cook chicken for 3 minutes or until no longer pink in the center, stirring frequently. Remove from heat.

3. Warm tortillas according to package directions. Place lettuce, pepper and onions onto each tortilla, dividing evenly. Spoon about 3 tbsp avocado sour cream onto each and top with chicken, dividing evenly. Squeeze lime over each tortilla and serve immediately. Tortillas may be served open-faced with a knife and fork or rolled up like a burrito.