Ingredients
2 cups shredded chicken (cooked chicken!)
2–4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems to dry)
1 ½–2 tablespoons lime juice
2 tablespoons finely diced red onion
2 green onion-sliced
Freshly ground black pepper- to taste
¼ teaspoon salt (or more to taste)
½ teaspoon garlic powder
1 ½ tablespoon fresh cilantro or parsley- chopped
½ cup shredded Cheddar cheese
5–6 low carb Tortillas (8 or 10 inch diameter)
Preparation
NOTES: enough filling for 5 tortillas (10-inch diameter). Use Carb Balance Tortillas
You can use 6 (8 inches) tortillas.
In a large bowl combine all ingredients for Chicken Avocado salad.
Stir until evenly blended.
Spread the mixture over tortilla and roll up tightly.
Repeat with the remaining salad.
Slice with a serrated knife into ½ inch slices.
You can slice them immediately or refrigerate until firm (about 30 mins).
It’s easier to slice when chilled.