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Instructions

• Add diced chicken and stock in a saucepan over medium heat. Continue to cook for at least 8 minutes, make sure the chicken is cooked through.
• Remove the cooked chicken and keep it aside. Set aside the stock in a separate bowl.
• Pour the reserved liquid in a pan, save a small bit for later. Add salsa Verde and bring it to boil. Once the liquid has reduced to a desired level, add cumin and cream cheese and mix until a smooth mixture is obtained. Remove the mixture from the heat. Add cilantro and diced chicken and mix well.
• Heat a little oil in a pan over medium heat. Add mushrooms, garlic and onion and saute them for at least 8-10 minutes. Then add a little reserved cooking liquid and continue to cook for a couple of minutes.
• Divide the chicken mixture equally between tortillas and top each of the tortillas with 1 tbsp cheese and fold the edges.
• Heat a large pan over medium heat. Coat all the sides of tortillas with a little cooking spray and cook it in the pan for at least 8 minutes.
• Now add 1 tbsp lemon juice, milk and avocado in a blender and process them until a smooth mixture is obtained.
• In a small bowl, mix 1 tbsp lemon juice, 2 tbsp cilantro and tomatoes.
• While serving, divide the tortillas over 8 plates. Top each of them with tomato salad and a little avocado cream.