1 avocado, sliced, tossed with lime juice, salt & pepper
2 cup brown rice, cooked and rinsed to remove the sticky starch
freshly shredded cheddar, to taste
cilantro, chopped, to taste
4 lime wedges, for serving
salsa, to taste
4 extra large tortillas
Directions
In a small bowl, mix together the chili powder, salt, garlic powder, oregano, cumin and olive oil. Slather the rub all over the chicken breasts. Then refrigerate the chicken for about 30 minutes. Grill the chicken for about 5 minutes per side, depending on the thickness of the chicken. When the juices run clear, the chicken should be cooked through. Allow to rest a few minutes before slicing. On the tortilla, layer some cheddar cheese, brown rice, sliced grilled chicken, avocado slices, and fresh cilantro.
To assemble, fold over the side closest to you, then fold the sides in a little bit and from there go ahead and just roll the whole thing until closed. Place onto a panini press and cook just until you've got those great grill marks and the cheese is melted.