- 1 tbsp olive oil
- 2 skinless, boneless chicken breast, chopped into bite-size pieces
- 1 tsp chili powder
- ½ tsp ground cumin
- 1 clove garlic, minced
- Pinch cayenne pepper
- 3 oz cream cheese, softened
- ½ c shredded sharp cheddar cheese
- ¼ c sour cream
- 10 oz can diced tomatoes w/green chiles, drained
- 1/4 c thinly sliced green onions
- 2 tbsp minced fresh cilantro
- 6 8-inch flour tortillas
- Green leaf lettuce
- Avocado and/or tomato slices
Heat oil in a large skillet over medium heat. Add the chicken. Cook, stirring frequently, until the chicken is no longer pink. Stir in the chili powder, cumin, garlic and cayenne and continue cooking for 1 more minute, or until the chicken is cooked through. Cool slightly.
Combine the cream cheese, cheddar cheese and sour cream in a medium mixing bowl. Beat with an electric mixer on low speed until the mixture is creamy. Fold in the cooked chicken, tomatoes, green onions and cilantro. If desired, cover and chill.
Spread the chicken mixture evenly over tortillas. Top with lettuce and, if desired, avocado and/or tomato slices. Roll up and serve.
