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4 (6 oz.) bone/skin-less Chicken Breasts 

Generous shakes of a Low Sodium Fajita Seasoning

1 Tbsp. Fresh Lime Juice

1 ripened peeled Avocado, cut into 16 slices

Avocado Oil cooking spray

8 (6 inch) Whole Wheat Low-Carb Tortillas

2 cups Shredded Cabbage

1 cup Fresh Salsa 

1/4 cup Sweet Onion, chopped

1/4 cup Cilantro, roughly chopped


You can either pound the chicken breasts by placing them between two sheets of waxed paper, or buy them as thin cut filets, or leave them exactly as they are! The difference only comes down to cooking time.

Step 1

Whatever method you choose above, sprinkle with Fajita seasoning; let stand about 10 minutes to absorb the flavor in a flat dish.

Step 2

Combine the lime juice and the avocado slices in a small shallow dish, coating all the slices.  Heat a grill pan over medium-high heat coated with cooking spray. Grill the avocado slices about 2 min. each side or until there are grill marks.  Remove from pan and place separated on a plate.

Step 3

Using the same grill pan, re-coat with cooking spray and place over high heat. Don’t add the chicken until the pan is hot. Cook the chicken breasts about 4 minutes IF thin cut. If not, about 6 min. per side or until no longer pink. Let chicken stand about 5 – 10 minutes; cut into about 1/4 inch slices. Weigh after cooking.

Step 4

Warm the tortillas that you plan to use. Place weighed portion of chicken into a tortilla, top with slices of avocado, cabbage, salsa, onion and cilantro. Yummy!

2 Unit Meal

2 oz. prepared chicken 

2 tortillas 

2 slices of avocado 

Cabbage, salsa, onion, cilantro

3 Unit Meal

3 oz. prepared chicken 

3 tortillas 

3 slices of avocado 

Cabbage, salsa, onion, cilantro

4 Unit Meal

4 oz. prepared chicken 

Up to 4 tortillas 

4 slices of avocado 

Cabbage, salsa, onion, cilantro

5 Unit Meal

5 oz. prepared chicken 

Up to 5 tortillas 

5 slices of avocado 

Cabbage, salsa, onion, cilantro

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