2 boneless skinless chicken breasts or thighs
2/3 cup homemade bbq sauce or store-bought, divided
1 cup cherry tomatoes, chopped
1/3 cup chopped red onion
1 can black beans, rinsed and drained
1 can corn, drained
1 avocado, peeled, cored and sliced
12-15 corn or small flour tortillas
Chopped cilantro, for topping
Creamy cilantro lime sauce:
½ cup plain Greek yogurt, or sour cream
3 Tablespoons chopped cilantro
1 tablespoon lime juice
4 teaspoon salt
Add chicken and 1/3 cup bbq sauce to a ziplock bag. Refrigerate up to 3 hours.
Make the creamy cilantro lime sauce by combining all ingredients until smooth. Refrigerate until ready to serve.
Preheat grill and lightly grease with cooking spray. Add chicken and cook for 4-5 minutes on each side, flipping once, until cooked through (165 degrees F). Remove to a cutting board, baste with more BBQ sauce, and allow to rest for 5 minutes before chopping.
Warm tortillas on grill or in a hot skillet.
Add a spoonful of chopped chicken, corn, black beans, tomatoes and avocado to each warm tortilla. Drizzle with extra bbq sauce, and cilantro lime sauce. Garnish with fresh cilantro. Enjoy!
The Recipe Critic
