Ingredients

The following ingredients have 1 Servings
  • 1 low carb high fiber large tortilla ((I used La Tortilla Factory Low Carb, High Fiber Whole Wheat Tortilla))
  • ¼ cup 2% reduced fat shredded cheddar
  • 1 oz cooked boneless skinless chicken breast (chopped)
  • 1 oz avocado (chopped (This was 1/8 of my avocado))
  • ¼ of a small plum tomato (chopped)
  • 1 tablespoon Hormel 50% less fat real bacon bits (usually found by the salad toppings)

Instruction

  • Lightly mist one side of the tortilla with cooking spray and place it sprayed side down in a large skillet. Sprinkle half the cheese onto one half of the tortilla. Spread the chicken, avocado and tomato pieces over top of the cheese. Sprinkle the bacon crumbles and the remainder of the cheese over the chicken.
  • Fold the bare half of the tortilla over the half with the toppings and bring the skillet over medium heat. Cook, flipping halfway through, until both sides of the tortilla are browned and the cheese is melted. Slice into 4 triangles.