Chili Chicken Tortillas

Requiring just 11 minutes of prep and cooking time, this dish from Clean Eating can be your busy weeknight go-to. Keep things interesting by adding any vegetables you have on hand to the chili-spiced chicken. Finally, the homemade avocado sour cream brings everything together guilt-free. Pro tip: Use leftover or rotisserie chicken to save time.

Ingredients for servings

    For the filling

  • boneless, skinless chicken breasts rinsed, patted dry and cut into thin strips

  • 1 tablespoon chili powder

  • 4 whole-wheat tortillas 7 1/2 inches in diameter

  • 3 cup romaine lettuce shredded

  • 1 medium green bell pepper thinly sliced

  • 0.5 cup red onions thinly sliced

  • 1 lime quartered

  • For the avocado sour cream

  • 1 avocado pitted and peeled

  • 0.25 cup low-fat sour cream

  • 2 tablespoon water optional

  • 1 lime juiced

  • 1 clove garlic peeled

  • 0.25 teaspoon sea salt

  • 2 tablespoon cilantro leaves chopped


  • For the avocado sour cream Combine all ingredients in a blender and purée until smooth; set aside. (Note => If not serving immediately, cover with plastic wrap and refrigerate for up to 24 hours.)

  • For the filling Coat a large nonstick skillet with cooking spray and set over medium-high heat. Season chicken with chili powder. Once the skillet is hot, cook chicken for 3 minutes or until no longer pink in center, stirring frequently. Remove from heat. Warm tortillas according to package directions. Place lettuce, pepper and onions onto each tortilla, dividing evenly. Spoon about 3 tablespoons of avocado sour cream onto each and top with chicken, dividing evenly. Squeeze lime over each tortilla and serve immediately. Tortillas may be served open-faced with a knife and fork or rolled-up like a burrito.

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