Sallapy Sous Vide Chicken Tender Tortilla Salad

Season the chicken tenders with salt and pepper.

Place the vacuum-sealed chicken tenders into a sous vide machine and cook at 65°C for 1 hour.

Cut lettuce, cherry tomatoes, and bell peppers into bite-sized pieces.

Slice the sous vide chicken tenders into bite-sized pieces.

Lightly warm the tortillas in a pan.

Layer the vegetables, chicken tenders, chopped avocado, and Greek yogurt sauce onto the tortilla.

Roll up the tortilla.