1-14 oz can California Cling Peach halves in light
syrup, drained and coarsely chopped
1 cup sour cream
1 lb boneless, skinless chicken breasts
2 tbsp barbecue sauce
1/2 cup sautéed onions
1/4 cup chopped cilantro
1-1/2 avocados, sliced into 12 slices
12 8” to 10” flour 12 tortillas, warmed
1. Stir peaches into sour cream. Refrigerate until using.
2. Lightly brush chicken breast with barbecue sauce and grill until cooked through, 12 to 15 minutes. Let cool; cut into strips.
3. Toss chicken strips with sautéed onions and cilantro.
4. Top each tortilla with 1/4 cup chicken strip mixture, 1 slice of avocado and 2 tbsp (25 mL) peach sour cream mixture. Roll up tortilla and serve warm.
Makes 6 wraps