Mindful Sodexo 
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Prep Time: 4 hrs 20 min|Cook time: 10 min|Yield: 6 Portions
Ingredients
- 12 (6-inch) flour tortillas
- 3/4 cup mashed avocado, peeled and seeded
- 1½ cups shredded romaine lettuce
- 1/4 cup crumbled queso fresco cheese
Chipotle Chicken Breasts
Ingredients
- 1½ tablespoons minced chipotle peppers with adobo
- 1 teaspoon minced garlic
- 2 tablespoons lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 (4 ounces) boneless, skinless chicken breasts
Salsa Cruda
Ingredients
- 1¼ cups tomatoes, diced ¼ inch
- 1/4 cup red onions, diced ¼ inch
- 2 tablespoons minced jalapeño peppers, seeded
- 3½ tablespoons fresh cilantro leaves
- 2 tablespoons lime juice
- 1/8 teaspoon black pepper
- 1/3 cup frozen corn, thawed
- Chipotle Chicken Breasts: In a bowl, combine chipotle peppers, garlic, lime juice, cumin, salt and pepper for marinade. Pour marinade over chicken in a shallow dish. Keep refrigerated for 4 hours to marinate. Drain and discard excess marinade. Preheat grill to medium high. Cook chicken for 4 to 5 minutes on each side or until completely cooked. Slice chicken into ¼-inch thick slices for use.
- Salsa Cruda: NOTE: Use disposable vinyl gloves to seed peppers. Pepper juice can burn eyes. Wash hands thoroughly with soap and water after seeding peppers. In a bowl, combine all ingredients. Mix well. Keep refrigerated for use.
- Taco Build: Lay each tortilla on a flat surface. Spread 2 tablespoons mashed avocado over each tortilla. On bottom half of each tortilla, place 1/8 cup diced Chipotle Chicken Breasts, 2 tablespoons shredded lettuce, 1/8 cup Salsa Cruda and 1 teaspoon queso fresco cheese. Fold tortilla over to close.
Nutrition Facts: Calories: 331, Carbs: 38g, Protein: 20g, Fat: 11g, Sat. Fat: 3g, Cholesterol: 43mg, Sodium: 537mg, Fiber: 4g
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