2 cups shredded cooked chicken
1 mango, peeled and diced
1/2 red onion diced
1Tbsp chopped fresh cilantro
Juice of 2 limes
2 Tbsp olive oil
Kosher salt
2 ripe avocados, halved, pitted and peeled
1 1/2 Tbsp Guacamole Herb Blend
8 soft flour tortillas (6")
Hint: If you're in a hurry and don't have leftover chicken or time to cook chicken, use the canned variety. It works nicely in this recipe.
Preheat oven to 350 degrees.
Place flour tortillas on a baking sheet and place them in the oven for 8 minutes to crisp them.
Combine the chicken, mango, red onion and cilantro in a bowl.
Juice both limes and add half the juice to the chicken mixture. Add olive oil and salt and pepper to taste.
Mash the avocadoes in a separate bowl. Add the guacamole herb blend, remaining lime juice, and salt and pepper to taste.
Top the tortillas with a smear of the mashed avocado and top with chicken salad and serve.
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