Chicken Avocado Wraps

• 2 chicken leg quarters, skin removed
• 1 tablespoon canola oil
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/3 cup chopped onion
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt
• Dash cayenne pepper
• 1/2 medium ripe avocado
• 2 tablespoons lime juice
• 4 whole wheat tortillas (8 inches), warmed
• Fresh cilantro leaves, optional

1. In a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 25-30 minutes or until a thermometer inserted in chicken reads 180u0b0, stirring occasionally.
2. Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until sauce is thickened.
3. Peel and cut avocado into slices; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and if desired, cilantro and roll up.

chicken, canola oil, tomatoes, onion, ground cumin, salt, cayenne pepper, avocado, lime juice, whole wheat tortillas, cilantro

Taken from www.tasteofhome.com/recipes/chicken-avocado-wraps/ (may not work)