Nutrition Information (per serving)
½ cup diced avocado
⅓ cup diced tomato
1 Tbsp diced red onion
2 tsp chopped cilantro
2 tsp fresh lime juice
¼ tsp sea salt
½ tsp minced jalapeño
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
½ red onion, thinly sliced
1 tsp canola oil
4 skinless chicken breasts, boned and defatted
4 whole-wheat tortillas, about 10-in in diameter
1 cup shredded low-fat Monterey Jack cheese
- Combine all ingredients for avocado salad in a small bowl. Mix well and refrigerate.
- In a large sauté pan, sauté peppers and onions in canola oil over medium heat until tender, about 1 to 2 minutes. Remove from pan and add chicken breasts. Cook 3 to 5 minutes on each side, or until juices run clear when pierced with a fork. Cut into 1-inch slices.
- Place tortilla on a flat surface and place 3 ounces chicken on half of tortilla. Top with ½ cup sautéed vegetables and ¼ cup shredded cheese. Fold in half. Place on hot grill pan or under broiler to warm. Cut into 4 wedges. Serve with ¼ cup avocado salad.