Ingredients
Equipment
Method
- Heat a skillet over medium heat. Season chicken with salt, pepper, and chili powder. Cook for 6-7 minutes per side until golden brown.
- Allow the chicken to rest for a few minutes before slicing or shredding it into bite-sized pieces.
- While the chicken cools, slice the avocado and chop the romaine lettuce.
- In a small bowl, mix Greek yogurt and lemon juice. Season with salt and pepper.
- Lay out the tortillas and spread sauce evenly on each. Layer shredded chicken, avocado slices, and romaine lettuce.
- Fold in the ends of the tortilla and roll tightly. Place seam-side down on a plate.
Nutrition
Notes
Feel free to customize with additional toppings or dressings as per your taste.
