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Prep Time: 30 Minutes Cook Time: 46 Minutes |
Ready In: 76 Minutes Servings: 10 |
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From the Whole Wheat mission brand tortilla package! Sounded great. So i wanted to save it. Hints: - These colorful tacos contain a number of nutrients that can help to maintain good health including heart healthy lean protein, omega fatty acids and vitamin A. - Reduce the fat content of this recipe by lightening the avocado topping with low fat or fat free ranch dressing. - Use the pre-roasted whole chickens, and shred the meat for ease of preparation. - Use your favorite microwavable chicken nuggets and toss these in hot sauce for ease of preparation. - For another time saving idea; but pre cut celery sticks. Ingredients:
8 mission brand whole wheat tortillas |
1 cup guacamole, flavored dip |
1 lb boneless skinless chicken breast |
3 tablespoons cayenne pepper hot sauce |
3 tablespoons nonstick cooking spray |
1 green bell pepper, cut into thin strips |
1/2 red onion, cut into thin strips |
1/2 cup cilantro leaf, hand picked |
12 baby carrots, rinsed |
12 celery ribs |
1 cup blue cheese dressing, prepared bottle |
Directions:
1. Pre-heat charcoal or indoor grill to medium-high heat.
2. Place cleaned chicken breasts into a gallon size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes.
3. After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.
4. Warm Mission® Tortillas. Evenly spread 1 tablespoon of Mission® Guacamole Flavored Dip edge to edge.
5. Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.
6. Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas.
7. Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin.
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