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Ingredients
  • 4 burrito sized tortillas (corn tortillas for gluten-free), warmed
  • 1 pound cooked chicken, sliced or shredded
  • 1 large avocado, diced
  • 1 cup Monterey Jack cheese, shredded
  • ¼ cup salsa verde
  • ¼ cup sour cream or greek yogurt
  • 2 tablespoons cilantro, chopped
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