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Preparation time
10 minutes
Total time:
20 minutes
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Ingredients
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15 mL (1 tbsp) canola oil
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1 large onion, finley chopped
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1 sweet red pepper, cut into strips
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5 mL (1 tsp.) taco seasoning blend
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60 mL (¼ cup) water
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500 mL (2 cups) store-bought barbecue chicken, bones removed and diced
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4 large whole-wheat tortillas
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1 ripe avocado, diced
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60 mL (¼ cup) lemon juice (about 1 lemon)
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250 mL (1 cup) halved grape tomatoes
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15 mL (1 tbsp.) chopped fresh coriander
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1 mL (¼ tsp.) salt
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Directions
- Preheat oven to 180°C (350°F). Heat oil in a high-sided skillet. Fry the onion and sweet pepper over medium heat until tender, 5 to 7 minutes.
- Sprinkle with seasoning blend and add water. Add chicken and stir until reheated. Meanwhile, wrap tortillas in foil and warm in oven for 5 to 10 minutes.
- Combine avocado, lemon juice, tomatoes, coriander, and salt in a small bowl.
- Arrange the chicken mixture, tortillas, avocado and tomato salad on table and let people serve themselves.
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