CALIFORNIA CHICKEN SALAD TACOS
¾ cup Pace Picante Sauce
2 Tablespoon lime juice
½ teaspoon chili powder
2 cups cooked chicken strips
3 cups shredded lettuce
12 flour tortillas (8-inch) warmed
1 medium tomato, chopped (about 1 cup)
4 oz. shredded Cheddar cheese (about 1 cup)
Stir the picante sauce, limejuice and chili powder in a large bowl. Add the chicken and lettuce and toss to coat.
Spoon about 1/2-cup chicken mixture down the center of each tortilla. Top with the tomato, cheese and additional picante sauce. Fold the tortilla around the filling.
Yield: 12 servings.
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