Ingredients
– 2 chicken breasts, grilled and sliced
– 4 large tortillas (flour or whole wheat)
– 1 cup romaine lettuce, shredded
– 1/2 cup bell peppers, diced (any color you prefer)
– 1/2 cup corn (canned or frozen)
– 1 avocado, sliced
– 1/2 cup black beans, rinsed and drained
– 1/2 cup shredded cheese (Mexican blend works great)
– 1/4 cup ranch dressing (or your favorite dressing)
– 1 teaspoon taco seasoning
– Salt and pepper to taste
Equipment Needed
– Grill or stovetop pan
– Large mixing bowl
– Cutting board and knife
– Measuring cups and spoons
– Aluminum foil (for wrapping)
– Serving plates
Step-by-Step Instructions
To kick things off, I like to season my chicken breasts with taco seasoning, salt, and pepper before grilling them to perfection. The aroma of the spices wafting through my kitchen is simply irresistible! Grill the chicken for about 6-7 minutes on each side, or until fully cooked. Once done, let it rest for a few minutes before slicing it into juicy strips. It’s important to let the chicken rest so that those delicious juices stay locked in! (See the next page below to continue steps…)