Ingredients
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- 2 tbsp olive oil
- 1/2 tsp coriander, ground
- 1 tsp white pepper, ground
- 1 tbsp ancho, ground
- 1/2 tsp cayenne
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 tbsp smoked paprika
- 1 lb chicken thighs, thawed
- 1 cup refried beans
- 4 tortillas, 6 inch
- 1 large avocado, ripe
- 1 cup grape tomatoes, sliced
- 1/2 cup green onion, chopped
Instructions
- In a large bowl combine olive oil, coriander, white pepper, ancho, cayenne, salt, black pepper, red pepper flakes, smoked paprika and chicken thighs. Toss chicken to coat and set aside.
- Preheat sauté pan to medium-high heat.
- Place chicken thighs onto sauté pan and cook for 7 minutes, until chicken is crisp and seared. Flip and cook for another 6-8 minutes, until chicken is cooked through.
- Transfer cooked chicken to cutting board and allow to rest for a few minutes, until chicken is cool enough to handle.
- Chop chicken into ½ inch, bite-sized pieces. Set aside.
- Using one tortilla at a time, spread ¼ cup of refried beans on tortilla up through a ½ inch from the edge.
- Quarter avocado and remove pit and skin. Slice each quarter into thirds, then rough chop. Set aside.
- Top with ¼ of chopped chicken, ¼ chopped avocado, ¼ cup sliced tomatoes and 2 tbsp green onion.
- Fold left and right sides in ? of the way, then take the bottom (side closest to your body) and roll up.
- Repeat with remaining tortillas and ingredients.