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Mexican Chicken Cobb Whole Wheat Taco Boats™

7/28/2016, 11:02 a.m.
SERVINGS: 8 Ingredients 1/2 avocado, pitted, peeled, finely chopped 1/4 cup ranch dressing 1 tablespoon vegetable oil 1 lb boneless ...

SERVINGS: 8

Ingredients

1/2 avocado, pitted, peeled, finely chopped

1/4 cup ranch dressing

1 tablespoon vegetable oil

1 lb boneless skinless chicken breasts, cut into 1/2-inch strips

1 package (0.85 oz) chicken taco seasoning mix

1/4 cup water

8 Old El Paso™ whole wheat Taco Boats™ tortillas

Toppings

2 cups shredded lettuce

2 chopped hard-cooked eggs

1/2 cup chopped cooked bacon

1/2 cup diced tomato

1/4 cup crumbled queso fresco cheese

Directions

• 1 In medium bowl, mash avocado with fork until smooth. Stir in ranch dressing. Set aside.

• 2 In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 9 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix and water. Heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.

• 3 While chicken is cooking, heat boats as directed on package, and assemble Toppings. Divide chicken mixture among boats; add toppings. Serve with avocado ranch sauce.