1 tablespoon olive oil
2 skinless, boneless chicken breast halves, chopped into bite-size pieces
1 teaspoon chili powder
½ teaspoon ground cumin
1 clove garlic, minced
Pinch cayenne pepper
3 ounces cream cheese, softened
½ cup shredded sharp cheddar cheese (2 ounces)
¼ cup sour cream or Greek yogurt
1 10-ounce can diced tomatoes and green chiles, drained
¼ cup thinly sliced green onions
2 tablespoons minced fresh cilantro
6 8-inch flour tortillas
Green leaf lettuce
Avocado and/or tomato slices, optional
Heat oil in a large skillet over medium heat. Add the chicken. Cook, stirring frequently, until the chicken is no longer pink. Stir in the chili powder, cumin, garlic and cayenne and continue cooking for 1 more minute, or until the chicken is cooked through. Cool slightly.
Combine the cream cheese, cheddar cheese and sour cream or Greek yogurt in a medium mixing bowl. Beat with an electric mixer on low speed until the mixture is creamy. Fold in the cooked chicken, tomatoes, green onions and cilantro. If desired, cover and chill for up to 3 days.
Spread the chicken mixture evenly over tortillas. Top with lettuce and, if desired, avocado and/or tomato slices. Roll up and serve.