Cooking Directions

• Season the chicken as desired.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 5 minutes or until well browned and cooked through, stirring occasionally.  Stir in 1/2 cup salsa verde and cook until hot.
• Place the avocado into a medium bowl.  Add the lime juice and toss to coat.
• Divide the chicken mixture, pepper, avocado mixture, sour cream and remaining 1/2 cup salsa verde among the tortillas.  Fold the tortillas around the filling.

Ingredients

• 1 pound diced skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 1 cup Pace® Salsa Verde
• 1 small avocado, pitted, peeled and diced (about 1/2 cup)
• 1 teaspoon lime juice
• 1 medium red bell pepper, diced (about 1/2 cup)
• 0.5 cup sour cream
• 8 flour tortilla (6-inch) or taco shells, warmed