4 (10-inch) whole-wheat or multi-grain tortillas
2 cups shredded Mexican-blend cheese
2 Adobo Grilled Chicken Breasts, sliced, recipe follows
1 ripe avocado, halved, pitted, peeled, and thinly sliced
4 black olive slices
4 ounces whipped cream cheese, at room temperature
1/2 cup matchstick cut carrots
1 (5-ounce) container pimento cheese spread
1 cup goldfish or oyster crackers
1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 tablespoon achiote powder
1/2 tablespoon ground cumin
1 tablespoon salt
6 boneless skinless chicken breasts
Nonstick cooking spray or oil
This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
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