Ingredients
  • 4 to 5 flour tortillas
  • 1 1/2 cups store-bought rotisserie chicken meat, shredded
  • 1 jalapeo pepper, seeded and finely chopped
  • 1/4 cup red onion, finely chopped
  • 1 medium-size tomato, chopped
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • Salt and pepper
  • Zest of 1 lime, juice of 2
  • 1 avocado, pit and skin removed
  • 1/4 cup sour cream
  • A handful of chopped cilantro, plus additional for sprinkling
Preparation

Preheat oven to 375F.

With a three-inch round cookie cutter, make small rounds out of flour tortillas. Nestle the rounds down into the cups of a mini muffin tin and transfer to the oven. Bake for 8-10 minutes, or until tortilla cups are golden brown. Remove from oven and reserve.

In a medium-size mixing bowl, add the shredded chicken, jalapeo, onion, tomato and spices. Add the zest and juice of 1 lime, salt and pepper and toss to combine.

In another bowl, add the avocado, cilantro, juice of remaining lime, sour cream and chopped cilantro. Mash everything together with a fork to combine.

Fill reserved tortilla cups with chicken salad, top with avocado topping and a sprinkle of chopped cilantro. Yum-O!