Chicken and Avocado Tacos

Ingredients

• Corn Masa Harina Flour

  Bob's Red Mill

  5 servings or 145g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 full breast (both fillets) or 236g

• Mozzarella cheese

  Whole milk

  ½ cup, shredded or 56g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Make corn taco tortillas.
2. Add chicken breasts to a pot and cover with water. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and boil for 8-15 minutes, or until chicken is cooked through and no longer pink. Drain and shred with 2 forks.
3. In a bowl mix the shredded chicken, cheese, cilantro, and diced avocados.
4. Lay a tortilla flat on a plate and add ¼ of the mixture, form a roll. Repeat the process for all four tortillas.
5. Pour 1 tablespoon oil into a heated pan or griddle. Place all four tortillas on the pan and cook for 2 minutes on medium-high heat.
6. Flip on the other side and cook for another minutes or until the the burritos are golden in color. Serve warm.
7. Enjoy!

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