Ingredients:
2 cups cooked chicken, shredded (1 can)
3 TBS sour cream
Salt & pepper to taste
½ cup chopped tomato
1 ripe avocado, peeled, pitted, and diced
4 slices (or 8 thin slices) provolone cheese
4 crispy strips of bacon
(Can add fresh ¼ cup cilantro and hot sauce if desired)
4 8-inch flour tortillas
4 large lettuce leaves, any type
Directions:
Combine shredded chicken and sour cream in a medium sized bowl. Add salt & pepper to taste. Stir in tomato and toss well. Add avocado and toss again. Arrange cheese over tortillas. Top with lettuce leaves and chicken mixture. Add a crisp slice of bacon for extra flavor; can crumble and add more or less to taste. Roll up tortilla into cylinder. Cut diagonally in half.
Refrigerate any leftovers – they make a great lunch for the next day!
Submitted by: Kathryn Bowman
This recipe was my adaptation of a recipe from Fry’s grocery story from 2017. It is a new quick and easy favorite, especially for dinner in the Arizona summer heat!
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