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Ingredients

• 4 6-inch  corn or flour tortillas
• 2 Tbsp.  cooking oil
• 3 Tbsp.  taco seasoning
• 4   skinless, boneless chicken breast halves (about 1-1/4 lb. total)
•   Nonstick cooking spray
• 4 cups  baby spinach leaves
• 1   avocado, pitted, peeled, and sliced
• 1/2 cup  bottled thick and chunky salsa

Description

Heating The Tortillas On The Grill Gives Them A Warm, Toasty Flavor. Both Corn And Flour Tortillas Work Well, But The Corn Tortillas Are Easier To Layer Because They Puff Less.

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