Chopping the vegetables is what takes the time for this recipe. Use precut veggies from the salad bar where possible as a time saver.

INGREDIENTS | SERVES 2
Carb Level: Moderate

• 2 (6-ounce) skinless, boneless chicken breast halves
• Garlic salt, to taste
• Cayenne pepper, to taste
• 1 tablespoon vegetable oil
• ¾ cup Spicy Salsa
• 1 tablespoon chopped cilantro, plus extra for garnish
• 2 (8-inch) low-carb tortillas
• ¼ cup shredded pepper jack cheese
• ¼ cup seeded and diced tomato
• ½ cup shredded romaine lettuce leaves
• ⅓ cup diced avocado
• ¼ cup sour cream

1. Rinse the chicken under cold, running water and pat dry with paper towels. Cut the chicken across the grain into ½-inch strips. Season with garlic salt and cayenne.

2. Heat the oil in a medium-sized nonstick skillet over medium-high heat. Cook the chicken until almost done, about 5 minutes, stirring frequently.

3. Add ¼ cup of the salsa and stir to combine. Bring to a simmer and finish cooking the chicken, about 2 to 3 minutes. Remove from heat and stir in the cilantro.

4. To serve, place each tortilla on a serving plate. Equally divide the chicken between the tortillas. Top with equal amounts of cheese, tomato, lettuce, and avocado.

5. Serve the remaining salsa and the sour cream on the side. Garnish with cilantro leaves.

Per serving: