Chicken Avocado Wraps

Directions

1. In a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt and cayenne. Bring to a boil. Reduce heat to low; cover and cook until a thermometer inserted in chicken reads 180°, stirring occasionally, 25-30 minutes.
2. Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, until the sauce is thickened, 8-10 minutes.
3. Peel and slice avocado; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and, if desired, cilantro; roll up.