Ingredients
2 chicken leg quarters, skin removed1 tablespoon canola oil1 can (14-1/2 ounces) diced tomatoes, undrained1/3 cup chopped onion1/2 teaspoon ground cumin1/8 teaspoon saltDash cayenne pepper1/2 medium ripe avocado2 tablespoons lime juice4 whole wheat tortillas (8 inches), warmedFresh cilantro leaves, optional
Preparation
In a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt and cayenne. Bring to a boil. Reduce heat to low; cover and cook until a thermometer inserted in chicken reads 180°, stirring occasionally, 25-30 minutes.
Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is thickened, 8-10 minutes.
Peel and slice avocado; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and, if desired, cilantro; roll up.
