Cooking Directions

• Heat the picante sauce and chicken in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
• Spoon about 1/3 cup chicken mixture down the center of each tortilla. Top with the guacamole, tomatoes and cilantro, if desired. Fold the tortillas around the filling.

Ingredients

• 1 jar (16 ounces) Pace® Picante Sauce
• 3 cups shredded boneless, skinless chicken breasts, cooked
• 8 (8-inch) flour tortilla, warmed
• 0.5 cup guacamole
• 0.5 cup chopped tomato
• 0.5 cup chopped fresh cilantro leaves (optional)