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Ingredients
0.5 avocado ripe peeled
1.5 tablespoons canola oil divided
2 teaspoons canola oil
2 cups chicken breast shredded boneless skinless
4 6-inch flour tortilla ()
2 garlic clove minced
0.3 teaspoon ground pepper red
1 cup lettuce shredded
1 jalapeno minced
2 tablespoons juice of lemon fresh
2 tablespoons cream sour reduced-fat
2 tablespoons beef broth fat-free
1 ounce queso fresco crumbled
0.1 teaspoon salt
0.5 cup tomatoes chopped
Equipment
food processor
frying pan
Directions
Combine the first 7 ingredients in a food processor, and process until smooth.
Heat a large nonstick skillet over medium-high heat.
Add 3/4 teaspoon oil to pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Repeat procedure with 2 1/4 teaspoons oil and remaining tortillas.
Add remaining oil to pan.
Add garlic and jalapeo; saut 1 1/2 minutes.
Add chicken; cook 2 minutes.
Place 1 tortilla on each of 4 plates; top each tortilla with 1/2 cup chicken mixture, 1/4 cup lettuce, 2 tablespoons tomato, and 1 tablespoon cheese. Top each serving with 3 tablespoons dressing.
