HOT CHICKEN FAJITA WRAPS

Prep Time: 30 Minutes
Yields: 4 Servings

Comment:
With the huge rise in our Spanish population, there should be no doubt that we will continue to see a rise in recipes from this Latin culture. In addition, variations will be added using many of our local ingredients. This is one such example.

Ingredients for Fajita Wraps:
4 (8-inch) whole wheat flour tortillas
8 ounces cooked chicken breast, chopped
6 tbsps low-fat sour cream
8 lettuce leaves
2 medium tomatoes, diced
1 cup Guacamole Puebla (see below)

Method for Fajita Wraps:
Spread each tortilla with 1½ tbsps sour cream then cover with ¼ chopped chicken. Place 2 lettuce leaves on top of chicken and arrange ¼ of diced tomato down center of each tortilla. Top with 2–3 tablespoons Guacamole Puebla. Roll up tortillas, tucking in one end so filling stays intact.

Ingredients for Guacamole Puebla:
3 avocadoes, halved, cored and peeled
juice of 1 lime
½ tsp salt
½ tsp cumin
½ tsp cayenne pepper
½ small yellow onion, diced
2 Roma tomatoes, seeded and diced
2 tbsps chopped cilantro
1 clove garlic, minced

Method for Guacamole Puebla:
In a large mixing bowl, toss avocadoes and lime juice. Drain and reserve juice. Add salt, cumin and cayenne. Mash with a potato masher or fork. Fold in onions, tomatoes, cilantro and garlic. Add 1 tbsp reserved lime juice. Let sit at room temperature 1 hour before serving.