Sliced chicken breast seasoned with southwestern spices and wrapped in a flour tortilla with jalapeno, corn, bell pepper, Monterey Jack cheese and an avocado cream sauce.
Peel and pit the avocado and mash it well in a bowl with the back of a fork. Add the sour cream, lime juice, dash of salt, and a dash of pepper. Stir until well combined and set aside.
In a large bowl mix together the oil, chili powder, cumin, garlic, 1/2 tsp salt, and 1/8 tsp pepper. Slice the chicken into strips then add to the bowl with the spices and toss to coat.
Heat a skillet over medium heat. When the pan is hot add the chicken and cook, stirring occasionally, until cooked through, about 7 minutes.
Add the jalapeno, bell pepper, and corn to the pan with the chicken and cook while stirring for about 1 minute. Take the pan off the heat and stir in the Monterey Jack cheese and cilantro. Taste and season with salt & pepper if necessary.
Warm up your tortillas. Lay a tortilla out flat and spread 1/4 of the avocado sauce down the bottom side - a couple inches from the edge. Spread 1/4 of the chicken mixture over the avocado sauce. Fold in the sides of the tortilla so theyre almost touching but not quite then bring up the bottom flap and roll tightly. Continue this process with the remaining tortillas.
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