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—6 flour tortillas —1 pound boneless chicken (we used thighs) – cut into approx. 1 inch squares —1-2 medium tomatoes —1 avocado —1 sweet potato —1 medium shallot —1 lime —olive oil OR vegetable oil (your preference; I use olive), salt, and pepper
INSTRUCTIONS
—Pre-heat oven to 400 degrees & wash/dry all produce items; quarter the lime and juice half of it —Peel the sweet potato & dice into 1/2-inch cubes; toss w/ a small amount of oil, salt, and pepper on a foil-lined baking pan(for easy clean-up) —Bake the sweet potato for about 20-25 minutes (toss around on the pan at about the 15 minute mark) —Finely dice the shallot (orig. recipe calls for 1 Tbsp; but again, I use the whole shallot because I am using extra tomato & because I like shallot!) —Dice the tomato —Mix the tomato, shallot, and juice of half a lime in a bowl; season w/ salt & pepper to taste & set aside —Peel & pit the avocado and cut it into slices; set aside —When the sweet potato is almost finished roasting, heat about 1 Tbsp of oil in a non-stick frying pan over medium-high heat — Once the chicken is cooked, drain it on the paper towels. —Fold a damp paper towel around the tortillas and microwave for about 30 seconds (or if you prefer not to microwave, you can heat them in a damp paper towel that is covered completely in foil for about 5 min in the oven before you turn the oven off) —Fill each tortilla with chicken, sweet potato, avocado slices, spoonfuls of tomato salsa, serve w/ remaining lime wedges
[recipe adapted from an original recipe found on Hello Fresh]