Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp mild paprika
  • 10 small corn or flour tortillas
  • 1 tbsp butter, melted
  • 1 cup shredded mild cheddar cheese
  • 1/2 cup sour cream
  • 1 cup diced avocado
  • 1/2 cup finely diced cucumbers

Instructions:

  1. Prep the chicken. Dice 1.5 lbs of boneless skinless chicken breast into 1/2 inch cubes. Note: Keep the pieces uniform so they cook at the same rate.
  2. Season the meat. In your mixing bowl, toss the cubed chicken with 2 tbsp olive oil, 1 tsp salt, 1 tsp garlic powder, and 1 tsp mild paprika. Mix until every cube is orange gold.
  3. Arrange the pan. Spread the seasoned chicken in a single layer on a parchment lined sheet pan. Note: Do not crowd them; if they touch too much, they steam instead of roast.
  4. Roast the chicken. Place in the oven at 400°F (200°C) for 15-20 minutes until the edges are golden brown and firm to the touch.
  5. Set the bar. While the chicken rests for 2 minutes, scoop your 1 cup shredded cheddar, 1/2 cup sour cream, 1 cup diced avocado, and 1/2 cup diced cucumbers into separate bowls.
  6. Melt the butter. Place 1 tbsp melted butter in a skillet over medium heat.
  7. Warm the tortillas. Place 10 tortillas in the skillet one by one until they are pliable and slightly charred (about 30 seconds per side).
  8. Assemble. Put the tortillas in a stack and let everyone build their own.