Prep Time
10
minutes
Cook Time
15
minutes
Makes
4
servings
FEATURED PRODUCT
INGREDIENTS
-
12
Mission Street Tacos Carb Balance Whole Wheat Tortillas, warmed -
1
lb. Chicken breast -
¾
cup Pesto sauce, prepared -
1
Avocado, cut into ½” slices -
12
slices Fresh mozzarella -
6
slices Tomato, cut into half moons -
6
tbsp. Basil, freshly chopped -
3
tsp. Balsamic glaze
INSTRUCTIONS
-
Step 1
Preheat oven to 375°F.
-
Step 2
Coat the chicken breasts with 1/2 cup of the pesto and reserve the remaining 1/4 cup in the refrigerator. Place the pesto-rubbed chicken on a baking sheet and bake for 25 minutes, or until an instant read thermometer reads 165°F. Allow the chicken to cool slightly before slicing into half-inch pieces and tossing with the reserved pesto.
-
Step 3
For each taco, layer chicken with 1 slice avocado, 1 slice fresh mozzarella, 1 half-moon slice of tomato, 1/2 tbsp. basil, and 1/4 tsp. balsamic glaze.
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