1 whole wheat tortilla (9″–10″ diameter, 180 calories) 

Zest of 1 lime 

1/2 tsp. minced garlic 

1/2 tsp. cumin 

1/8 tsp. red pepper flakes 

1 1/2 C. cooked chicken, pulled from 1/2 rotisserie chicken, skin discarded 

1 T. fresh lime juice 

1 T. olive oil 

1 T. (or more, to taste) chopped cilantro 

8 C. mixed greens 

1 red bell pepper, sliced 

1/4 avocado, sliced 

 

Preheat oven to 400ºF. Cut tortilla into quarters and each quarter into 2 wedges. Place on baking sheet and bake until crisp, about 5 minutes. Remove from oven and set aside. Place lime zest, garlic, cumin, and red pepper flakes in medium bowl and stir. Add chicken and toss well to coat. In large salad bowl, combine lime juice, oil, and cilantro. Add greens, red bell pepper, and avocado and toss well. Top salad mix with chicken. Place toasted tortilla wedges around edge of salad bowl.

 

Yield: 2 servings

Calories: 383

Fat: 16g

Fiber: 9g