2 c. shredded roasted skinless, boneless chicken breasts
1 c. chopped tomato
1/2 c. chopped fresh cilantro
1/2 c. bottled chipotle salsa (such as Frantera)
8 (6-inch) flour tortillas
1/2 c. (2 oz.) preshredded reduced-fat Cheddar cheese
1/2 c. diced peeled avocado
1/4 c. fat-free sour cream

Combine chicken breasts, basil and salsa in a medium bowl, tossing well to combine. Spoon about 1/3 cup chicken mixture onto each tortilla. Microwave each taco at High 30 seconds or until warm. Top each taco with 2 tablespoons of tomato, 1 tablespoon cheese, 1 tablespoon avocado and 1/2 teaspoon sour cream; fold in half.

Makes 4 servings.