Tijuana Chicken in a Poncho
Source of Recipe
Price Chopper
List of Ingredients
3 pieces boneless skinless chicken breast, 1 1 /2 breasts
A drizzle of corn or olive oil
Montreal Steak Seasoning or coarse salt and black pepper, to taste
15 - 20 grape tomatoes, halved or 12 cherry tomatoes, quartered
1 10 oz. bag mixed salad greens
1 small white onion, chopped
1 ripe avocado, peeled and diced
Dressing
A palmful of cilantro, chopped, about 2 tablespoons
A few sprigs of mint, chopped, about 1 tablespoon
1/3 cup corn or olive oil, a couple of glugs
The juice of 2 lemons
1 teaspoon cumin, 1 /3 palmful
2 - 3 pinches cayenne pepper
Coarse salt, to taste
4 spinach or tomato flavored flour tortillas, 12 inch
Recipe
Drizzle chicken with oil, season and cook five minutes over medium high heat. Turn chicken and cover and cook five to seven minutes more, until juices run clear. Remove breasts from pan and dice the meat into bite size chunks and set aside.
Combine tomatoes, lettuce, onions, avocado and chunked chicken. Combine dressing in a small bowl until emulsified. Pour dressing over salad and toss to coat ingredients evenly.
Heat a second skillet over high heat and cook tortillas 30 seconds on each side.
To assemble, pile chicken salad down the center of each tortilla. Tuck the top and bottom of tortilla in and turn tortilla a quarter turn. Wrap and roll tortilla into a burrito. Cut the wrap across the middle and serve.
Makes 4 wraps.
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