Chipotle Chicken Tortillas

By Tamipri

Ingredients

• Half of a 7 oz. can chipotle peppers in adobo sauce
• 8 oz. can tomato sauce
• 1 juice of one lime
• 1 Tb. cocoa powder
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 1/2 lbs. chicken breast tenders
• 4 large flour tortillas
• 2 c. chopped iceberg lettuce
• 1 c. grated cheddar cheese
• 1 avocado, pitted, peeled and sliced
• 1/2 c. salsa

Details

Servings 4

Preparation

Step 1

1. Lightly coat the grates of a grill with high-heat cooking spray. Heat the grill to high.

2. In a blender or food processor, combine the chipotle pepper, tomato sauce, lime juice, cocoa powder, cinnamon, salt and pepper. Puree until smooth.

3. Transfer the mixture to a large, zip-loc plastic bag. Add the chicken, seal the bag, then gently knead and shake the bag to thoroughly coat the chicken.

4. Remove the chicken tenders from the bag and place on the grill. Cook, covered, turning once, until cooked through and an instant read thermometer inserted a the thickest part of the meat reads 165 degrees, about 4-5 minutes.

5. Use tongs to remove the chicken from the grill, then place the tortillas on the grill for about 30 seconds, or until just warmed through.

6. To assemble, place a tortilla on each serving plate. Top with 1/4 cup of shredded lettuce.

7. Cut the pieces of cooked chicken into thin strips and divide them among the tortillas, arranging the chicken over the lettuce. Top each with a bit of the cheese, avocado and salsa. Serve immediately.