INGREDIENTS
2 cups
shredded or chopped cooked chicken
1/2 cup
chopped tomato
1/4 cup
chopped cilantro
1/2 tsp
hot pepper sauce
1
ripe avocado, peeled, pitted, diced
4
slices SARGENTO® Sliced Reduced Sodium Provolone Cheese
4
(8 inch) low sodium flour tortillas
4
leaves red leaf or boston lettuce