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4 burrito sized tortillas; (corn tortillas for gluten-free), warmed
1 pound cooked chicken; sliced or shredded
1 large avocado; diced
1 cup Monterey Jack cheese; shredded
1/4 cup salsa Verde
1/4 cup sour cream or Greek yogurt
2 tablespoons cilantro; chopped
Assemble the burritos, optionally toast, and enjoy!Recipe Pictures - Hover cursor to scroll if several images: Visitor Comments (0):
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