Ingredients
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2 large boneless, skinless Chicken Breasts
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4, large (whole wheat or regular) Tortillas
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1 cup Shredded lettuce
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1 cup, diced Tomatoes
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1/2 cup, diced Onions
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1/2 cup, shredded Cheddar Cheese
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1/4 cup Sour cream
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1/4 cup (optional) Salsa
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Salt and pepper to taste
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Olive oil for cooking
Directions
- eason the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook the chicken breasts for about 6-7 minutes per side, or until they are fully cooked through and no longer pink in the center. Remove from heat and let them rest for a few minutes before slicing them thinly.
- Warm the tortillas in a separate skillet or microwave.
- Lay out each tortilla and divide the sliced chicken evenly among them.
- Top each tortilla with shredded lettuce, diced tomatoes, diced onions, shredded cheddar cheese, sour cream, and salsa (if desired).
- Roll up the tortillas tightly, folding in the sides as you go.
- Serve immediately or wrap in foil for later.
