Chicken Avocado Wraps

Ingredients

• 2 chicken leg quarters, skin removed
• 1 tablespoon canola oil
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/3 cup chopped onion
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt
• Dash cayenne pepper
• 1/2 medium ripe avocado
• 2 tablespoons lime juice
• 4 whole wheat tortillas (8 inches), warmed
• Fresh cilantro leaves, optional

Method

1. In a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt and cayenne. Bring to a boil. Reduce heat to low; cover and cook until a thermometer inserted in chicken reads 180°, stirring occasionally, 25-30 minutes.30 min timer
2. Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, until the sauce is thickened, 8-10 minutes.10 min timer
3. Peel and slice avocado; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and, if desired, cilantro; roll up.