- 4
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Ingredients
- 2 Tbsp reduced-fat sour cream
- 2 Tbsp fat-free, lower sodium chicken broth
- 2 Tbsp fresh lemon juice
- 2 Tsp canola oil
- 1/4 Tsp ground red pepper
- 1/8 Tsp salt
- 1/2 ripe peeled avocado
- 1 1/2 tbsp canola oil, divided
- 4 (6-inch) flour tortillas
- 2 garlic cloves, minced
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 1 cup shredded lettuce
- 1/2 cup chopped tomato
- 1/4 cup (1-ounce) crumbled queso fresco
Preparation
Step 1
1. Combine the first 7 ingredients in a food processor, and process until smooth.
2. Heay a large nonstick skillet over medium-high heat. Add 3/4 Tsp oil to pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Repeat procedure with 2 1/4 tsp oil and remaining tortillas.
3. Add remaining oil to pan. Add garlic. Add chicken; cook 2 minutes. Place 1 tortilla on each of 4 plates; top each tortilla with 1/2 cup chicken mixture, 1/4 cup lettuce, 2 Tbsp tomato, and 1 tbsp cheese. Top each serving with 3 Tbsp dressing.
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