Fresh tomatillos and jicama add authentic tartness and crunch to this made-in-minutes dinner. You can find both veggies at large supermarkets or Latin groceries.
For Avocado Salsa: Remove the husks from the tomatillos. Wash and chop the tomatillos; place in a medium bowl. Add avocado, jicama, cilantro and lime juice. Toss to combine; set aside.
For Ranch Taco Sauce: In a small bowl, combine dressing, taco sauce and chile pepper; set aside.
Remove the meat from the chicken, discarding the skin and bones. Coarsely shred the chicken.
To assemble, divide chicken among tortillas. Spoon Avocado Salsa over chicken. Drizzle with Ranch Taco Sauce. If desired, garnish with additional cilantro and serve with lime wedges.