2 lbs (900 g) chicken breast fillets
1 tbsp oil + more for brushing
1 large field tomato
8 whole wheat tortillas
4 cups chopped romaine lettuce
- Preheat oven to 425° F. Place two Cooling Racks on Sheet Pan lined with Sheet Pan Liner; lightly brush racks with oil to prevent sticking.
- In a large bowl, coat chicken with oil.
- Place crumb mix in a resealable plastic bag. Add two chicken fillets at a time, shaking gently until evenly coated. Shake off excess. Place on racks, leaving a small space between each piece. Bake 15 min, or until cooked through.
- Meanwhile, slice avocados and tomato. Spread 2 tbsp yogurt over each tortilla. Divide chopped lettuce, avocado slices, and tomato slices between tortillas. Once cooked, add chicken to tortillas. Roll tightly.