Roast Chicken Tacos

INGREDIENTS

8	Small Corn Tortillas
2	cups finely shredded red cabbage (or dark lettuce leaves)
2	large Roma tomatoes, diced
2	avocados, cut into wedges
2	cups shredded roast chicken breast (use rotisserie chicken if you want)
2	ounces shredded jack cheese
	Fresh cilantro (optional, but good)
1 to 2	limes cut into quarters
1/2	cup Creamy Chipotle-Lime sauce:
For Sauce
1/4	cup plain Greek yogurt
1/4	cup organic or vegan mayonaise
1	tablespoon lime juice
2	pinches salt
1	pinch black pepper
1	garlic clove, minced
1/8	teaspoon chipotle or cayenne pepper

INSTRUCTIONS

1.	Warm tortillas for about 30 seconds in the microwave wrapped in waxed paper.
2.	Spread each tortilla with 1 TB of sauce. Top with cabbage, tomato, avocado, chicken, cheese and cilantro. Squeeze lime over top.