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1. Heat grill pan or broiler. Combine chili powder and oil in small bowl.
Rub evenly over chicken breasts. Grill or broil 4 inches from heat source,
4 minutes per side.
2. Slice chicken crosswise into strips. Divide evenly among warm tortillas
and top with lettuce, tomato, salsa, avocado dip and sour cream.
Total prep time: 15 minutes Degree of difficulty: Easy
1 tb Chili powder
2 ts Vegetable oil
1 lb Boneless skinless chicken
-breasts
4 Corn tortillas; 6 or 7
-inches, heated
2 c Shredded iceberg lettuce
1 Tomato; diced
4 tb Prepared salsa
1/2 c Avocado dip or prepared
-guacamole
1/4 c Sour cream
4 Servings