Ingredients Edit

  • 2 tbs vegetable oil
  • 2 pounds boneless skinless chicken thighs, cut into strips
  • 1 onion, chopped
  • 2 cans 14.5 oz each diced tomatoes with jalapeño chiles
  • 1 1/2 tsp cumin
  • 1 tsp salt
  • 2 avocados
  • 2 tbs lime juice
  • 1 cucumber, peeled
  • 4 large flour tortillas, warmed
  • 8 lettuce leaves

Directions Edit

  1. In skillet, heat oil.
  2. Add chicken and onion, saute until chicken is lightly colored and onion is softened.
  3. Add tomatoes with their juice, cumin, and 1/2 tsp salt.
  4. Bring to boiling, cook covered until thickened and most of the liquid has evaporated.
  5. Remove from heat.
  6. Halve avocados. Cut lengthwise into slices.
  7. In bowl, toss avocado with 1 tbs lime juice and 1/4 tsp salt.
  8. Halve cucumber crosswise, then halve lengthwise, seed.
  9. Cut pieces into thin lengthwise strips.
  10. In bowl, toss remaining lime juice and 1/4 tsp salt.
  11. Spread out 1 tortilla.
  12. Spread 1 cup chicken mixture across lower fourth of tortilla.
  13. Top chicken mixture with 2 lettuce leaves, one fourth of the avocado, and 1/4 of the cucumber.
  14. Tightly roll up tortilla.
  15. Slice diagonally in half.
  16. Repeat with remaining tortillas and fillings.
  17. Serve at room temp.

Makes 8 servings

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