Hearty, filling and full of fiery flavor, these chicken avocado wraps are perfect for a weekday lunch or a quick and easy dinner.
Ingredients
- 2 chicken leg quarters, skin removed
- 1 tablespoon canola oil
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/3 cup chopped onion
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
- dash cayenne pepper
- 1/2 medium ripe avocado
- 2 tablespoons lime juice
- 4 whole wheat tortillas (8 inches), warmed
- fresh cilantro leaves, optional
Instruction
- In a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt and cayenne. Bring to a boil. Reduce heat to low; cover and cook until a thermometer inserted in chicken reads 180°, stirring occasionally, 25-30 minutes.
- Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, until the sauce is thickened, 8-10 minutes.
- Peel and slice avocado; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and, if desired, cilantro; roll up.
