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Categories:
whole wheat tortilla avocado chicken breast red potato Pepperjack cheese tomato green onion red pepper taco sauce mayonnaise mustard sour cream garlic onion cayenne pepper
Viewed: 56 - Published at: 5 years agoIngredients
- 1 whole wheat tortilla
- 2/3 Haas avocado
- 3 oz chicken breast
- 1/2 red potato
- 1/4 cup shredded pepperjack cheese
- 1 slice tomato
- 2 tbsp green onion
- 2 tbsp red pepper
- 1 tbsp taco sauce
- 1 tbsp mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp light sour cream
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper
Method
- Bring pot of water to rolling boil.
- Wash and peel potato, and slice into 1/4" pieces.
- Cut slices in half and add to water.
- Boil for 15-20 minutes
- In pan over medium heat, and chicken breast.
- As it cooks, shred and season to preferred taste with salt and pepper.
- Wash tomato, green onion, and red pepper.
- Dice, place tomato in mixing bowl and set aside others.
- Cut avocado in half, remove pit, and empty 2/3 into mixing bowl.
- Add mayonaisse, dijon mustard, garlic powder, onion powder, and cayenne pepper.
- Mash together and stir.
- When potatoes are soft, drain water.
- Add sour cream, taco sauce, and pepperjack cheese and stir together until evenly mixed and cheese is melted.
- Remove chicken from heat.
- Spread cheesy potatoes across bottom of tortilla in center, cover with chicken.
- Top chicken with guacamole and sprinkle with red pepper and green onion.
- Wrap closed, tucking in ends.
