This just couldn’t be easier to make. I already had some leftover southwestern salad full of black beans, tomatoes, salsa, corn, bell peppers, and purple onion – so I added some spices and lime juice to give it a kick. I shredded an already prepared, blackened chicken breast from Whole Foods, and placed it on a warmed tortilla (gluten-free with high protein and fiber), first smeared with a 100-calorie mini cup of classic Wholly Guacamole. You could leave off the meat of course to make this vegan, or top with cheese to make it heavier. Easy and delish!