Rotisserie Chicken and Kale Tortillas

Rotisserie Chicken and Kale Tortillas
4-5 small onions, chopped
2 cloves garlic, chopped
2 T oil
2  small zucchini sliced into 1/4" thick rounds
2 T oil
2 cloves garlic, chopped
1 bunch kale
salt and pepper
1 avocado, diced
1 rotisserie chicken, shredded
whole wheat or flax seed tortillas

Caramelize the onions and garlic in oil over medium low heat until golden brown. Put zucchini on top of onions and cook three minutes per side. Season with salt and pepper. Remove all from pan. Add more oil and garlic. Then adde one bunch of chopped kale with the stems removed, stirring to coat with the oil and cooking until wilted and tender.

Eat veg with shredded rotisserie chicken in tortillas with avocado.