Spicy Guacamole and Chicken Roll Ups
Instructions:
- Chock-full of chicken and served warm, this hearty sandwich is sure to please. The zesty guacamole tastes great with tortilla chips, too.
- 2 teaspoons olive oil
- 4 medium skinless, boneless chickenbreast halves (about 1 pound)
- 1â„2 teaspoon salt
- 1â„2 teaspoon coarsely ground black pepper
- 2 medium avocados (about 8 ounces each), peeled and cut into small chunks
- 1 medium tomato, diced
- 1â„4 cup loosely packed fresh cilantro leaves, coarsely chopped
- 4 teaspoons fresh lime juice
- 2 teaspoons finely chopped red onion
- 1 teaspoon adobo sauce from canned chipotle chiles or 2 tablespoons green jalapeño sauce
- 4 burrito-size (10-inch-diameter) flour tortillas, warmed
- 2 cups sliced iceberg lettuce
- In 10-inch skillet, heat olive oil over medium-high heat until hot. Add chicken and sprinkle with 1â„4 teaspoon salt and 1â„4 teaspoon pepper. Cook chicken about 12 minutes, turning once, until juices run clear when thickest part is pierced with tip of knife. Transfer chicken to plate; cool 5 minutes or until easy to handle.
- Meanwhile, in medium bowl, with rubber spatula, gently stir avocados, tomato, cilantro, lime juice, red onion, adobo sauce, and remaining 1â„4 teaspoon salt and 1â„4 teaspoon pepper until blended.
- Pull chicken into thin shreds. Place tortillas on work surface; spread with guacamole. Place chicken, then lettuce on top of guacamole. Roll tortillas around filling.