Serves: 4
Prep time: 10 mins
Cook time: 15 mins
1 lb. Chicken breast
¾ cup Pesto sauce, prepared
8 Mission® Fajita Whole Wheat or Super Soft Tortillas
1 Avocado, cut into ½” slices
8 slices of Fresh mozzarella
4 Tomato slices, cut into half moons
4 tbsp. Basil, fresh, chopped
2 tsp. Balsamic glaze
Preheat oven to 375°F.
Coat the chicken breasts with ½ cup of the pesto and reserve the remaining ¼ 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 ½” pieces and tossing with the reserved pesto.
To serve: for each taco, layer 2-3 strips of chicken with 1 slice avocado, 1 slice fresh mozzarella, 1 half-moon slice of tomato, ½ tbsp. basil, and ¼ tsp. balsamic glaze. Serve two tacos per person.