Ingredients:

  • 1 lb boneless skinless chicken breast, finely shredded
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh lime juice
  • 10 small flour tortillas
  • 1 cup shredded low-fat mozzarella cheese
  • 1 tbsp olive oil
  • 1 cup shredded romaine lettuce
  • 1/2 cup diced red onion
  • 1/2 cup diced tomato
  • 1 medium avocado, sliced
  • fresh cilantro leaves

Instructions:

  1. Sauté the shredded chicken breast in olive oil over medium heat.
  2. Stir in the chili powder, cumin, garlic powder, salt, and pepper.
  3. Once the chicken is browned and the spices are fragrant, stir in the lime juice and cook for 2 more minutes until the liquid has mostly absorbed.
  4. Preheat oven to 400°F (200°C) and lightly brush a baking sheet with olive oil.
  5. Place a generous pinch of cheese at the bottom of each tortilla, followed by a heap of the seasoned chicken.
  6. Fold the tortillas tightly and place them seam-side down on the baking sheet.
  7. Brush the tops of the tortillas with a thin layer of olive oil for extra crunch.
  8. Bake for 8–10 minutes until the edges are mahogany-colored and shells feel firm.
  9. Garnish with shredded romaine lettuce, diced red onion, diced tomato, sliced avocado, and fresh cilantro.