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Ingredients
8 6" corn tortillas
1 cup of cubed watermelon pieces
1/2 lb. boneless, skinless chicken breast(s)
2 tbsp. green onions (chopped)
4 oz. nonfat Greek yogurt
1 medium avocado
2 tbsp olive oil
salt and pepper
Optional
1 tbsp. fresh cilantro (chopped)
Directions
Cut chicken breasts into thin strips and lightly season with salt and pepper. Heat the oil in a frying pan over medium-heat heat; add the chicken.
Cook the chicken until no longer pink and temp reaches 165 degree F, stirring occasionally.
Peel and seed the avocado; cut into 8 equal pieces
Place the stack of tortillas in a microwave, cover them with a damp paper towel; microwave for 20-30 seconds.
Assemble the tacos by placing 1/8 of each ingredient on each tortilla.
Note
This is a great way to use leftover cooked chicken.
