Ngoc Minh Ngo
3 1/2- to 4-pound rotisserie chicken, shredded
small red onion, thinly sliced
tomatillo sauce (also called green salsa)
Roma (plum) tomatoes, diced
pine nuts, toasted
head broccoli, cut into small florets and steamed
pieces thin flat bread or tortillas, warmed
avocados, one diced and one sliced
lime, cut into wedges
- In a medium bowl, combine the chicken, onion, tomatillo sauce, tomatoes, and pine nuts. Add the steamed broccoli and toss.
- Divide the chicken mixture among the flat bread or tortillas, top with the diced avocado, and roll up. Serve with the avocado slices and lime wedges.