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Ingredients

• 3 cups Grilled & Ready^® Fully Cooked Frozen Oven Roasted Diced Chicken Breast
• cayenne pepper, optional
• 1 can black beans, rinsed, drained
• 1/4 cup water
• 1 bunch cilantro
• 1/2 avocado
• 2 cloves garlic cloves
• 1 tablespoon lime juice
• salt, to taste
• pepper, to taste
• 6 corn tortillas
• 2 tablespoons vegetable oil or canola oil
• 3 cups Romaine lettuce, chopped
• 1 tomato, diced
• 1 mango, diced
• 6 tablespoons queso fresco

Cooking Instructions

1. Prepare Grilled & Ready Oven Roasted Diced Chicken Breast according to package directions.  Sprinkle with cayenne pepper to taste and set aside.
2. In a small saucepan over low heat, heat the black beans with water and season with salt and pepper.  Roughly mash the beans with a fork. Cook, stirring often, until heated through.
3. To make pesto, place cilantro, avocado, garlic, lime juice, salt and pepper in food processor.  Slowly add the oil while the processor is running.  Set aside.
4. In a small skillet heat a 1/4″ of oil over medium-high heat.  Fry each tortilla for a minute or until crisp.  Place on a plate lined with paper towels to drain.
5. Spread each tortilla with a couple of tablespoons of mashed black beans, 1 tablespoon of pesto, romaine, chicken, diced tomatoes, diced mango, and sprinkle with 1 tablespoon queso fresco.

Remember to wash hands and surfaces before preparing food