In a large skillet, heat 2 tablespoons olive oil over medium high heat, add garlic and red onion, cooking for 5 minutes. Remove from skillet and set aside.
To the skillet add chicken and 1 tablespoon cumin and cook 10 to 12 minutes until chicken is cooked through.
In a small bowl, add 1 teaspoon cumin, lime juice, avocado, yogurt, cilantro, jalapeno and sea salt and freshly ground pepper to taste, to make avocado sauce. Stir to combine.
Fill tortilla with chicken, add onions and top with avocado sauce.
Notes
SERVING SUGGESTION: Spinach Salad - Spinach, salad veggies and dressing all tossed together. VEGETARIAN: Replace chicken breasts with Portobello mushroom caps.GLUTEN FREE: Make sure Greek yogurt and tortillas are gluten free. NUTRITION: 525 Calories; 16g Fat (26.8% calories from fat); 61g Protein; 34g Carbohydrate; 4g Dietary Fiber; 138mg Cholesterol; 550mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat.