Heat skillet on medium high. Add oil. Sprinkle chicken with salt and pepper and add to pan. Cook for 4-5 minutes on each side. Transfer to cutting board, and shred.
Return chicken to skillet add chipotle peppers, salt and pepper, and water. Stir together and let cook for 3 min. Place a tortilla on each plate. Top with chicken, ¼ avocado, cilantro, and scallion. Serve with lime wedge. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (238g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 163 (57%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 49.3mg||15 %|
|Sodium 352.2mg||12 %|
|Potassium 281.9mg||7 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 6.4g|
|Protein 23.9g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 286
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