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Total Time:
Prep Time: 15 min
Cook Time: 18 min

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Ingredients

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8 6- inch flour or corn tortillas
2 avocados, pitted, cut into 1/2-inch chunks
1 tbsp lime juice
1/2 tsp salt
1 cup fat-free refried beans
2 cups shredded cooked boneless, skinless rotisserie chicken
1 1/2 cups shredded pepper jack (about 4 oz.)
2 cups shredded romaine lettuce
1 cup tomato salsa

Directions

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1 Preheat oven to 400ºF. Line a baking sheet with heavy-duty foil. Mist both sides of tortillas with cooking spray. Place on sheet and bake until crisp, about 8 minutes.
2 Toss avocado with lime juice; season with salt. Spread some beans on each tortilla, top with chicken and avocado. Sprinkle with cheese. Return to oven and bake until warmed through, 7 to 10 minutes. Top with lettuce and salsa and serve immediately.

Directions

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1. Preheat oven to 400ºF. Line a baking sheet with heavy-duty foil. Mist both sides of tortillas with cooking spray. Place on sheet and bake until crisp, about 8 minutes.

2. Toss avocado with lime juice; season with salt. Spread some beans on each tortilla, top with chicken and avocado. Sprinkle with cheese. Return to oven and bake until warmed through, 7 to 10 minutes. Top with lettuce and salsa and serve immediately.

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