Ingredients
Scale
- 4 Flatout flatbreads
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Kosher Salt
- Freshly ground black pepper
- BBQ sauce (homemade or your favorite store-bought variety)
- 1 large head of lettuce (any variety will do), rinsed, dried, and torn into bite-sized pieces
- 1 1/2 cups frozen corn, thawed
- 1 (15 ounce) can black beans, rinsed and drained
- 1 pint cherry or grape tomatoes, halved
- For the Avocado Dressing
- 1 ripe avocado, mashed
- ½ cup plain greek yogurt
- 1 lime
- 1 clove garlic
- 1/4 teaspoon paprika
- ¼ cup extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 375°F. Place flatbreads in four separate oven-safe bowls, pushing them down into the bowls and creating your desired "wavy shape" for your taco shell. Bake in oven for 6 to 8 minutes, until the flatbreads are crisp.
- Preheat grill over medium heat. Brush chicken breasts with oil and season liberally with Kosher salt and freshly ground black pepper. Grill, with the lid closed, approximately 5-7 minutes, then flip and baste cooked side with bbq sauce. Cook for another 5-7 minutes, or until cooked through and a thermometer inserted into the thickest part of the breast registers 155°F (it will continue to cook while resting). Remove from grill, baste with a bit more bbq sauce, and let rest for 5-10 minutes. Slice chicken breasts into bite-sized pieces.
- Layer each taco shell bowl with lettuce, corn, black beans, cherry tomatoes, and chopped bbq chicken. Drizzle generously with extra BBQ sauce and the Avocado Dressing.
- For the Avocado Dressing
- In a food processor, purée the avocado, greek yogurt, juice from ½ of the lime, garlic, and paprika. Drizzle in olive oil and fully combine. Season with Kosher salt and freshly ground black pepper. Taste and add the juice from the other ½ lime if desired.
- Prep Time: 20 mins
- Cook Time: 15 mins