Photo by Michael Piazza

Serves 2

1 cup shredded cooked chicken
½ cup shredded Monterey Jack cheese
¼ cup mild salsa
1 tablespoon sour cream
2 (6-inch) flour tortillas
½ avocado, mashed and seasoned with salt and pepper

Combine the chicken, cheese, salsa and sour cream in a medium bowl. Warm the tortillas just enough to make them pliable, then spread with the avocado. Spoon the chicken in the middle of the tortilla and roll, tucking in the ends.

This recipe appeared in the Fall 2016 issue as part of a larger story on Brown Bagging It; School and Work Lunches.