Ingredients
1-1/2 pounds boneless skinless chicken breast1/4 cup lime juice1/2 teaspoon garlic salt1/3 cup plus 1/4 cup chopped fresh cilantro1/2 medium onion, chopped1-1/2 cups cherry tomatoes, halved1 medium ripe avocado, peeled and cubed3/4 cup shredded cheddar cheese1 cup ranch salad dressing6 flour tortillas (10 inches), warmed
Preparation
Preheat oven to 350°. Transfer chicken to an 8-in. square baking dish. Drizzle with lime juice. Sprinkle with garlic salt and 1/3 cup cilantro; top with onion. Bake, covered 25-30 minutes or until a thermometer reads 165°. Cool 10 minutes.
Meanwhile, in a large bowl, combine tomatoes, avocado, cheese and remaining cilantro. Chop chicken; add to bowl. Drizzle with ranch dressing; toss to coat.
Spoon chicken mixture down center of each tortilla. Fold bottom of tortilla over filling; fold both sides to close. If desired, secure with toothpicks.
